Spiced bean stew

(Serves 2)

● Splash of olive oil

● 50 g finely diced chorizo (optional)

● 1 small onion, sliced

● 1 garlic clove, chopped

● 1 heaped tsp paprika

● 1 pinch of chilli flakes

● 1 tin of tomatoes

● 200 ml vegetable stock

● Salt & pepper

● 1 tin of cannellini beans, drained

● 50 g greens (chopped spinach,

kale, courgettes)

● Juice of ½ a lemon

● 15 g flat leaf parsley, chopped

HEAT the olive oil in a pan and fry the chorizo (if using) on a high heat for 2-3 minutes, stirring regularly. Turn the heat down and add chopped onion. Saute over a low heat for 10 minutes until soft. Add garlic, paprika and chilli flakes and cook for a further 2 minutes, stirring regularly. Add the tinned tomatoes and vegetable stock and season. Let this simmer for 10 minutes to let the flavours develop and create a sauce. Add the beans and cook for 5 minutes, before adding the greens, lemon and parsley. Put the lid on, let the greens wilt for a couple of minutes and serve.