Ingredients550g baking potatoes cut into 1 inch chunks
400g chopped tomatoes tin
2 tbsp olive oil
1 red onion thinly sliced
1-2 cloves garlic chopped
1 tsp smoked paprika
1/2 tsp crushed red dried chillies
1 red pepper diced
1 yellow pepper diced
284ml vegetable stock
2 stems thyme
Handy HintSweet potatoes can also be used for a change.
Method1. Heat oil in a frying pan and cook onion until golden.
2. Stir in the garlic, paprika, chillies and peppers and cook for two minutes. Add tomatoes, stock, thyme, olives, and salt and pepper. Bring to the boil.
3. Add potatoes to the slow cooker pot and pour over the hot tomato mixture. Cover with lid and cook on high for 4-5 hours.
4. Serve with crusty bread and enjoy.