• 2 leeks, chopped
  • 2 gar­lic cloves, crushed
  • 125g/4oz cour­gettes/zuc­chi­ni sliced
  • 400g/14oz tinned chick­peas, drained
  • 400g/14oz tinned chopped toma­toes
  • 2 tb­sp toma­to puree/paste
  • 500ml/2 cups veg­etable stock/broth
  • 125g/4oz ten­der­stem broc­coli, rough­ly chopped
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the leeks & gar­lic in a lit­tle low cal oil for a few min­utes un­til the leeks soft­en.
  3. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the veg­eta­bles are cooked through. Check the sea­son­ing and serve.
  4. Al­so known as gar­ban­zo beans, chick­peas are a good source of pro­tein.