This recipe is based on one I found on the internet, but the ingredients are what I had left-over or in the cupboard/fridge, so it’s unlikely to be very authentic. Enough for 3:
- 1 tbsp oil
- 1 medium onion (chopped)
- 2 cloves garlic (crushed/finely chopped)
- 2 red chillies (deseeded and finely chopped)
- A 10cm piece of chorizo (thinly sliced)
- 1 red pepper (roughly chopped)
- 1/3rd of a large butternut squash (peeled, seeds removed and cut into approx 2cm cubes) or equivalent amount
- 400g tinned chopped tomatoes
- 1 tsp vegi-stock powder
- Hot water
- 400g tinned borlotti beans (drained)
- Some green vegetables (I used about 70g of kale)
- 2 tbsp mango chutney
- Black pepper
- A few torn coriander leaves
Gently fry the onion, garlic and chilli until they have softened (about 5 minutes); add the sliced chorizo and fry for 3 minutes (stirring occasionally); add the red pepper and butternut squash and cook for another 3 minutes.
Add the tomatoes, the stock powder, and sufficient hot water to cover the mixture; bring to the boil and simmer for about 30 minutes (or until the butternut squash has cooked).
Add the beans and the green vegetables; bring back to the boil and cook until the green vegetables are sufficiently cooked.
Stir in the mango chutney. Add black pepper to taste, and serve sprinkled with coriander.