Spicy butterbean, chickpea and butternut squash stew
- Published: 31 Dec 14
- Updated: 18 Mar 24
Enjoy this vegetarian stew recipe, made with butternut squash, butterbeans and chickpeas, as a healthy midweek meal.
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Ingredients
- 2 red onions
- ½ large butternut squash or 1 sweet potato
- 1 leek
- 1 tbsp olive oil
- 2 tsp sweet smoked paprika (pimentón)
- 390g chopped tomatoes with chilli (we like Cirio, available from larger supermarkets)
- 450ml vegetable stock
- 400g tin butterbeans
- 400g tin chickpeas
- 200g spinach
To serve
- Greek yogurt (optional)
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Method
- Slice the red onions into wedges. Peel and cut the squash or sweet potato into 2cm cubes. Slice the leek at an angle.
- 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 colour.
- 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.
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- Recipe from December 2014 Issue
Nutrition
Nutrition: per serving
- Calories
- 261kcals
- Fat
- 6.2g (0.9g saturated)
- Protein
- 13.8g
- Carbohydrates
- 38.4g (14.5g sugars)
- Fibre
- 14.4g
- Salt
- 1.3g
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Lovely meal that did need a extra bit of oomph, which I provided by adding a smidgeon of harissa paste to the stew.
I served it with herby couscous. Scored it 7.5/10 and we’d eat again. Ideal meal for a meat-free day for the whole family
Simple but delicious one-pot meal. I used sweet potato, and because I only had normal chopped tomatoes, I added a few dried chilies instead.
Gorgeous hearty meal that I made easier & tastier after roasting the vegetables with extra virgin olive oil, smoked paprika & ground harissa.
I served it with fresh mint, black olive & lemon bulgur wheat on the side, sprinkled with freshly chopped parsley & crumbled feta.