Chorizo, Cannellini Bean and Butternut Squash Stew

Ingredients

• 1 tablespoon olive oil
• 1 onion (diced)
• 3 garlic cloves (grated or crushed)
• 200 g chorizo (chopped into 1cm / 1/2inch chunks)
• 500 g butternut squash ((roughly half a large one), chopped into 1cm / 1/2inch 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

Instructions

1. 1

   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.

2. 2

   Add in the butternut squash, stir and fry gently for a further 2 minutes.

3. 3

   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.

4. 4

   Use this time to cook your mashed potatoes and prepare your veg.

5. 5

   After 10 minutes add in the tin of cannellini beans. Cook for a further 10 minutes.

6. 6

   Use this time to cook your green veg.

7. 7

   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.