Spicy Butterbean, Chickpea and Butternut Squash Stew

With the British summer being its predictably unpredictable self, it can sometimes be difficult to decide what to eat... but fret no more! This dish has all the comfort, warmth and heartiness you need when the weather is a bit miserable but it also has freshness, spice and sweetness to keep you feeling summery.

I have this for lunch an awful lot but I also love it for dinner with a couple of slices of good bread and butter for dipping and soaking up all that lovely sauce. The recipe is really simple and you can have it ready in around half an hour so it's great to knock up midweek.

Spicy Butterbean, Chickpea and Butternut Squash Stew
Serves 4-6

1 red onion, cut into wedges
1 onion, diced
1 butternut squash, peeled and chopped into chunks
1 leek, thickly sliced
1 tbsp olive oil 
2 tsp sweet smoked paprika 
1 tsp dried chilli flakes
1 tsp garlic powder
1 tsp cumin seeds
1 x 400g tin chopped tomatoes 
450ml vegetable stock 
400g tin butterbeans 
400g tin chickpeas 
large handful watercress
large handful fresh parsley, roughly chopped
sea salt and freshly ground black pepper

Heat the oil in a large saucepan. When hot, add the onions, squash, leek, paprika, dried chilli flakes, garlic powder and cumin seeds then fry for 10 minutes or until the veg take on some colour. 

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 watercress. Simmer for 5-10 minutes more then add the parsley, stir and take off the heat. Taste and season liberally with salt and pepper, then serve.