Ingredients

• Olive oil
• 1 onion
• 2 cloves garlic, diced
• 190g pack cooking chorizo
• 500g pumpkin or butternut squash, peeled, seeded, and cubed
• Tin chopped tomatoes
• 300ml chicken stock
• 100ml white wine
• 2 fresh bay leaves
• 2 tins cannellini beans, drained and rinsed
• 200g kale, shredded

Method

1. Heat the olive oil in a large pan, add the onion and garlic and cook for 3 or 4 minutes until softened.
2. Add the chorizo and brown on both sides, then add the pumpkin / squash and stir to coat in the juices. Cook over a low-medium heat for 10 minutes until the squash is just tender.
3. Add the tomatoes, stock, wine, bay leaves, beans, and seasoning, and simmer for 15 minutes.
4. Add the kale and simmer for a further 5 minutes. Delicious served with crusty bread.

Makes 2 dinner portions and 2 400ml lunch portions.