Makes 4 Takes 35 mins
1 Quixo vegetable stock cube ● 1 onion, chopped ● Olive oil ● 3 chillies, sliced ● 2 cloves ● garlic, sliced 2 sticks celery, ● peeled, sliced 1 butternut squash, ● 400g tins de-seeded, chopped ● 2 x paprika chopped tomatoes ● 1tsp
Salt and pepper ● 400g tin ● beans chickpeas 400g tin kidney ●
1 Dissolve the stock cube in 300ml with boiling water. Sauté the onion Add the a little olive oil for 2-3 mins. chopped sliced chillies, garlic, celery and butternut squash, and stir well.
2 Add the tomatoes and vegetable stock. Sprinkle over the paprika, for and season. Cover and cook 20 mins. 3 Meanwhile, drain the chickpeas and the red kidney beans. Add a these to the chilli, and cook for further 10 mins.