Spicy butterbean, chickpea and butternut squash stew

Method

1. Slice the red onions into wedges. Peel and cut the squash or sweet potato into 2cm cubes. Slice the leek at an angle.
2. Heat the oil in a large saucepan. When hot, add the onions, squash/sweet potato, leek and paprika, then fry for 10 minutes or until the veg take on some colour.
3. 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 spinach. Simmer for 5-10 minutes more. Taste and season, then serve with Greek yogurt, if you like.