Chickpea cacciatore with pan-fried tofu and olives


Preparation info

  • Serves


    • Difficulty


    • Ready in

      6 hr

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

This isn’t just a one-pan slow cooker recipe. Instead, the tofu is pan-fried in a seasoned coating, then served topped with the delicious cacciatore sauce. You can leave out the tofu and serve the sauce over pasta or rice instead.


  • 2 tablespoons olive oil
  • 1 large eggplant (aubergine), cut into 1–2 cm (½–¾ inch) dice
  • 1


Heat the oil in the insert pan of a slow cooker or a large frying pan over medium–high heat and cook the eggplant for 4–5 minutes until softened. Return the insert pan, if using, to the slow cooker, or transfer the eggplant to the slow cooker with the remaining ingredients, except the white wine vinegar, olives and parsley. Season well with sea salt and freshly ground black pepper and cook on l