Quick Squash, Chorizo and Chickpea Pan

Ingredients

• 700 g butternut squash, peeled, deseeded and cut into 1.5cm cubespre-diced supermarket squash works perfectly here and saves time
• 200 cooking chorizo, skin removed, cut into 1cm slices
• 400 g tinned chickpeas, drained and rinsedor use butter beans
• 400 g tinned chopped tomatoes
• 1 tbsp olive oil
• 1 onion, finely sliced
• 3 cloves garlic, finely sliced
• 1 tsp smoked paprika
• ½ tsp dried chilli flakes
• 150 ml chicken stock, hotor use vegetable stock
• 15 g flat-leaf parsley, roughly chopped (optional)
• 1 tbsp sherry vinegaror use red wine vinegar

Contains: milk, cereals gluten, sulphites.

Method

1. Heat the olive oil in a large wide frying pan or shallow casserole over a medium-high heat. Add the chorizo and fry for 3 minutes, stirring once or twice, until the pieces have released their orange oil and are starting to crisp at the edges. Use a slotted spoon to transfer the chorizo to a plate, leaving the oil in the pan.About 3 min
2. Add the sliced onion to the chorizo oil in the pan and cook over a medium heat for 4 minutes until softened. Add the garlic, smoked paprika and chilli flakes and cook for 1 further minute, stirring constantly.About 5 min
3. Add the squash cubes to the pan and toss to coat in the spiced oil. Increase the heat to medium-high and cook for 4 minutes, stirring occasionally, until the squash is beginning to colour on the outside.About 4 min
4. Pour in the tinned tomatoes and hot stock, then return the chorizo to the pan. Add the chickpeas, stir everything together and bring to a vigorous simmer. Cook uncovered for 10 minutes, stirring occasionally, until the squash is tender and the sauce has thickened.About 10 min
5. Stir in the sherry vinegar, taste and adjust seasoning. The chorizo and stock will have added salt so taste before adding any more. Scatter over the parsley if using and serve straight from the pan.