Ingredients

• 1 red onion
• 1 onion
• 1 butternut squash or 1 sweet potato
• 1 leek
• Olive oil
• 2 tsp smoked paprika
• 1 tin chopped tomatoes
• 450ml vegetable stock
• 400g tin butterbeans
• 400g tin chickpeas

• 200g spinach

• Optional pinch cayenne pepper

Method

1. Saute the onions, squash, leek, and smoked paprika for about 10 minutes until starting to brown.
2. Add the chopped tomatoes, vegetable stock, butterbeans and chickpeas. Add the cayenne if using, otherwise just a few grinds of pepper. Simmer for at least 20 minutes.
3. Stir through the spinach a couple of minutes before serving.

Makes 2x dinner portions and 2x lunch portions. Nice served with naan bread.