Prep time: 5 minutes Cooking time: 30 minutes Serves: 4
- 2 cups butternut, cubed
- 400g can butterbeans, drained and rinsed
- 400g can chickpeas, drained and rinse
- 2½ cups ENTERPRISE No Pork French Polony, cubed
- 1 tablespoon (15ml) olive oil
- 2 red onions, cut into wedges
- 1 red chilli, finely chopped (optional)
- 1 leek, sliced
- 2 teaspoons plain or smoked paprika
- 410g can chopped tomatoes
- 2 cups (500ml) chicken stock
- 200g baby spinach
- Salt and pepper
- Cooked rice, to serve
- Heat oil in a large saucepan, over medium-high heat, and fry onions, butternut, chilli, leek and paprika for 5 minutes.
- Add tomatoes and stock and simmer for 15 minutes. Mix through butterbeans, chickpeas and ENTERPRISE No Pork French Polony. Simmer for 5 minutes.
- Add spinach and cook for 5 minutes, or until wilted. Season and serve with rice.
