Vegetable hotpot
3.5 of your 5 a day, suitable for vegetarians
This dish takes time to cook - it is warm and filling however, ideal for a family dinner.
Ingredients - Serves 6 Adults
- 1 large onion
- 450g / 1lb of potatoes
- 250g / 9 oz. of celery
- 350g / 12oz. of carrots
- 350g / 12 oz. of leeks
- 225g / 8oz. of mushrooms
- 1 tablespoon of vegetable oil
- 2 garlic cloves
- 1 x 400g / 14 oz. tin of tomatoes
- 1 x 400g / 14 oz. tin of kidney beans
- 1 x 200g / 7 oz. tin of chickpeas
- 600ml/1 pint of low salt vegetable stock
- 1 tablespoon of tomato puree
- 1 teaspoon of chilli powder
- Black pepper to taste
Method
- Preheat the oven to 180◦C / 350 ◦F / Gas mark 4
- Peel the onion, potatoes and carrots, chop all of the vegetables and potatoes, rinse and drain the kidney beans and chickpeas
- Heat the oil in a saucepan, add the garlic and onion and cook for five minutes
- Add the chilli powder and cook for a further minute
- Add the potatoes, celery, carrots, leeks and mushrooms and cook for 3 to 4 minutes
- Stir in the stock, tomatoes, puree, black pepper and bring to the boil
- Transfer to a casserole dish, cover and put in the oven for 30 minutes
- Remove from the oven and add the kidney beans and chickpeas, return covered to the oven for a further 20 minutes
Serving Suggestions
Replace the potatoes with sweet potatoes and parsnips for a sweeter taste
Store any leftovers in the fridge
Disclaimer
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1/6 of the recipe contains
of an adult's reference intake
| Nutrition Information |
| Typical Values | Per 100g | Per Portion (542g) |
| Energy | 171Kj | 926Kj |
| 41Kcal | 220Kcal |
| Fat | 0.7g | 3.7g |
| (of which saturates) | 0.1g | 0.5g |
| Carbohydrate | 6g | 32.3g |
| (of which sugars) | 2g | 11g |
| Fibre | 1.4g | 7.4g |
| Protein | 2g | 10.6g |
| Salt | 0.2g | 0.9g |
Recipe rating
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