Spicy Butterbean, Chickpea and Butternut Squash Stew

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2 red onions

½ large butternut squash or 1 sweet potato

1 leek

1 tbsp olive oil

2 tsp sweet smoked paprika (pimentón)

390 g chopped tomatoes with

450 ml vegetable stock (Kallo)

400 g tin butterbeans

400 g tin chickpeas

200 g spinach


1. Slice the red onions into wedges. Peel and cut the squash or sweet potato into 2cm cubes. Slice the leek at an angle.

2. Heat the oil in a large saucepan. When hot, add the onions, squash/sweet potato, leek and paprika, then fry for 10 minutes or until the veg take on some color.

3. Add the chopped tomatoes and stock, then simmer for 15-20 minutes. Drain and rinse the butterbeans and chickpeas, then stir them through the stew along with the spinach. Simmer for 5-10 minutes more. Taste and season, then serve with Greek yogurt, if you like.

Bon Appetit!

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