1. Heat oil in frying pan add leek and garlic and cook until softened. 5 to 10 minutes. 2. Add thyme, red peppers, zucchini and tomatoes to slow cooker and cook on low for 5 hours. 3. Stir though spinach one handful at a time until wilted. 4. Add olives, and leave to heat through 20 minutes. 5. Serve! ---------------------------------------------------------------------------
Nutrition
Ingredients
