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Thanks to Co-op for providing this delicious recipe. Find the recipe and buy the ingredients here
What to do
- Heat the olive oil in a large pan and add the onion, celery and carrot, all chopped
- Fry over a medium heat for 5-7 mins
- Add the butternut squash, baby potatoes and garlic
- Continue to cook, stirring occasionally, for 8 mins, until the vegetables are just starting to soften
- Stir in the smoked paprika, chopped tomatoes and chickpeas, then pour the hot vegetable stock into the pan
- Cover with a lid and simmer for 15 mins
- Slice the cabbage in half, add to the pan and simmer for 5 more mins until tender
- Scatter over the olives and a small handful fresh parsley, chopped, if you like, and serve
What you will need
- 1 tbsp Co-op olive oil
- 1 small onion
- 1 stick celery
- 1 carrot
- 200g butternut squash, cut into chunks
- 175g baby potatoes, quartered
- 2 cloves garlic, sliced
- 1 tsp smoked paprika
- 1 x 400g can Co-op chopped tomatoes
- 1/2 x 400g can drained chickpeas
- 300ml hot vegetable stock
- 1/4 Savoy cabbage
- 6 black olives, pitted
- Small handful fresh parsley, chopped (optional)
