This is one of my favourite recipes when I need something fast and nutritious. It helps that it’s also bursting with flavour and very economical to prepare. I love to make a big batch to enjoy with family and friends as the evenings get a bit colder. It’s a really versatile recipe, and once you get the hang of it it’s easy to substitute other ingredients to suit what you have at home or what’s in season. You could swap out the kale for any other leafy green vegetables such as spinach, swiss chard or even pak choi. Chickpeas may also be substituted for the butterbeans. I use fresh chilli, however you may substitute this with chilli purée from a tube that is now available in most food shops.
I like to serve this dish with toasted sourdough or cooked noodles if I want to bulk it out. Don’t skip the addition of yoghurt and another squeeze of lime at the end – it really adds a zing. Another bonus is it’s cooked in just one saucepan eliminating any clean up for the evenings that you are in a rush.
Anna Darling Hevers is a chef from Cork who previously worked at Ottolenghi in London. You can follow her recipes on Instagram
Recipe: Spicy chorizo and butterbean stew
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