Spicy Butterbean and Chickpea Casserole
- 1 large white onion diced
- 1 small butternut squash in 2-3cm cubes
- 1 leek
- 2 tsp sweet paprika powder
- 1 tin chopped tomatoes
- 1 tsp lazy chilli (or fresh)
- 500 ml vegetable stock
- 1 400g tin butterbeans
- 1 400g tin chickpeas
- 2 large handfuls spinach
- salt & pepper to taste
- 1 tbsp olive oil
Prepare the onion, leek and butternut squash. Chop the onion into large wedges, the leek into 1cm thick slices and the squash into 2cm cubes.
Heat the oil in a large saucepan and then add the onion, leek, squash and fry for 10 minutes until the vegetables have started to colour/soften. Add the chilli and stir through.
Add the paprika and the tin of chopped tomatoes and simmer for 15 minutes.
Add the butterbeans and chickpeas and simmer again for 10 minutes. (Make sure to drain and rinse the beans and peas first).
Stir through the fresh spinach until wilted and then serve.