Spicy Butterbean and Chickpea Casserole

Course Main Course
Keyword autumn food, autumn recipe, bean stew, butterbean
Prep Time 30 minutes
Cook Time 23 minutes
Servings 4
Author Rachael Watson


  • 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


  1. 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.

  2. 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.

  3. Add the paprika and the tin of chopped tomatoes and simmer for 15 minutes.

  4. Add the butterbeans and chickpeas and simmer again for 10 minutes. (Make sure to drain and rinse the beans and peas first).

  5. Stir through the fresh spinach until wilted and then serve.

"All in or all out" Rachael is a vibrant, no-bullshit-talking Scottish nutrition geek and coach helping women to lose weight without giving up their confidence OR their favourite foods.

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