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Bowl of Slow Cooker Greek Baker's Pot with olives and tomatoes

Slow Cooker Vegetarian Greek Baker's Pot

Janice Pattie
A traditional Greek casserole made with chickpeas adapted for the slow cooker.
5 from 6 votes
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine Greek
Servings 6
Calories 208 kcal

Ingredients
 

  • 350 grams dried chickpeas or 400 g (14 oz) can of chickpeas
  • 1 tablespoon olive oil
  • 2 onions peeled and sliced
  • 2 garlic cloves peeled and crushed
  • 4 celery sticks sliced (optional)
  • 1 red pepper cored, seeded and chopped
  • 1 teaspoon mixed herbs oregano, thyme, basil
  • 400 grams can of tomatoes
  • 225 grams potatoes chopped into 2 cm (½in) chunks
  • 1 teaspoon sugar
  • 70 millilitres vegetable stock
  • salt & pepper
  • 100 grams mixed olives and Greek feta

Instructions
 

  • If using dried chickpeas, then soak the chickpeas in water overnight
  • In the morning, heat the oil in a saute pan, large frying pan or if you have a Sear and Stew Slow Cooker with a metal bowl, you can use it direct on the heat.
  • Fry the onions over a medium heat for a few minutes, add the garlic, celery and red pepper and potoatoes and cook for a few minutes more.
  • Put the vegetables into the slow cooker and add the chickpeas, tomatoes, stock, and herbs.
  • Season with salt & pepper

If using dried chickpeas

  • Cook on Low for 8 hours or on High for 6 hours

If using canned chickpeas

  • Cook on Low for 6 hours or on High for 4 hours
  • Add the olives and diced feta cheese before serving

Notes

I had a few sun dried tomatoes left over in the fridge so added those too.

Nutrition

Calories: 208kcalCarbohydrates: 27gProtein: 9gFat: 7gSaturated Fat: 3gCholesterol: 14mgSodium: 245mgPotassium: 437mgFiber: 6gSugar: 6gVitamin A: 745IUVitamin C: 33.4mgCalcium: 132mgIron: 3.2mg