Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 3 garlic cloves (grated or crushed)
  • 200 g chorizo (chopped into 1cm / ½inch chunks)
  • 500 g butternut squash ((roughly half a large one), chopped into 1cm / ½inch chunks)
  • 400 g tin chopped tomatoes
  • 100 ml chicken stock ((from a cube is fine))
  • Salt and pepper
  • 400 g tin cannellini beans (drained)
  • 2 tablespoons parsley (chopped (plus extra for sprinkling))
  • Mashed potatoes, rice or bread
  • Green vegetable, such as kale, broccoli or green beans

Instruction

  • Put the olive oil into a wide, deep saucepan and add the onion, garlic and chorizo. Cover with a lid and cook on a low heat for 3 minutes, until the onions have softened but are not brown. Stir occasionally.
  • Add in the butternut squash, stir and fry gently for a further 2 minutes.
  • Next, add in the chopped tomatoes and stock, plus some salt and pepper. Bring to the boil, then turn down and allow to simmer for 10 minutes.
  • Use this time to cook your mashed potatoes and prepare your veg.
  • After 10 minutes add in the tin of cannellini beans. Cook for a further 10 minutes.
  • Use this time to cook your green veg.
  • After 10 minutes, add in 2 tablespoons of chopped parsley, stir and then serve with the mashed potatoes, green veg and a glass of Spanish red wine.