• 4 short chorizo sausages
  • 3 onions
  • 4 cloves of garlic
  • 1 butternut squash or a small pumpkin
  • 1 tsp heaped of smoked spanish paprika
  • salt and pepper
  • 570 ml stock
  • small bunch of coriander


  • Slice the Chorizo into 1cm slices and place in a large saucepan over a low heat.
  • Peel and thinly slice the onions and garlic and add to the pan.
  • Stir.
  • Turn up to a moderate heat and cook until the onions are softening.
  • Add the pumpkin/butternut squash, and chickpeas to the pan and season with paprika, salt and pepper.
  • Pour the stock in and stir well.
  • Turn down the heat and simmer for about 30 minutes.
  • To serve sprinkle liberally with chopped Coriander.