2 red onions
½ large butternut squash or 1 sweet potato
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.