A twist on the traditional Dublin dish.



  • 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


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

Recipe courtesy of Paolo Tullio.