Spicy butterbean, chickpea and butternut squash stew

Spicy butterbean, chickpea and butternut squash stew
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min, simmering time 20-30 min

Enjoy this vegetarian stew recipe, made with butternut squash, butterbeans and chickpeas, as a healthy midweek meal.

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
Calories
261kcals
Fat
6.2g (0.9g saturated)
Protein
13.8g
Carbohydrates
38.4g (14.5g sugars)
Fibre
14.4g
Salt
1.3g

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)

Method

  1. Slice the red onions into wedges. Peel and cut the squash or sweet potato into 2cm cubes. Slice the leek at an angle.
  2. 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.
  3. 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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Rate & review

Rate

3.3 votes

Reviews

Read what others say...

  1. 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

  2. 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.

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Rate & review

Rate

3.3 votes

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