Name: Spicy Butterbean, Chickpea And Butternut Squash Stew
Total time: 55 min
Ingredients: 2 red onions; 1 leek; 400g tin butterbeans; 200g spinach; Greek yogurt (optional); 390g chopped tomatoes with chilli (we like Cirio, available from larger supermarkets); 1 tbsp olive oil; ½ large butternut squash or 1 sweet potato; 2 tsp sweet smoked paprika (pimentón); 450ml vegetable stock; 400g tin chickpeas

Bean Stew

Can I use canned beans instead of dried beans?

What vegetables can I use in my Bean Stew?

What spices and seasonings should I use in my Bean Stew?

Can I use a slow cooker or pressure cooker to make my Bean Stew?

How do I store and reheat my leftover Bean Stew?

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

Milk

Gluten Free

Vegetarian

Mediterranean

Fresh Vegetables

gram

red onion

leek

Beans & Legumes

lima beans

spinach

Yogurt

plain greek yogurt

Canned Vegetables

diced tomatoes & green chilies

Oils

milliliter

olive oil

butternut squash

Seasonings

smoked paprika

Stocks & Broths

vegetable stock

garbanzo beans

Potassium

Minerals

Saturated Fat

Iron

Sugar

Carbohydrates

Sodium

Water

Calories

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Copper

Manganese

Thiamin (B1)

Vitamins

Niacin (B3)

Dietary Folate Equivalents

Vitamin A

Dietary Fiber

Protein

Vitamin E

Pantothenic acid (B5)

Vitamin B6

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Calcium

Vitamin C

Phosphorus

Zinc

Trans fatty acids

Lactose

Added Sugar

Cholesterol

Selenium

Vitamin K

Riboflavin (B2)

Choline

Lutein+zeaxanthin

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Spicy Butterbean, Chickpea And Butternut Squash Stew

Produce

Dairy

Baking Goods

Meal

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