Chorizo and butter bean stew

Heat 1 tbsp of oil in a large casserole pot, over medium heat.

Fry the onion, garlic, and spices, until softened. Add the chorizo and aubergine, and cook for 3-5mins.

Add the butter beans, peppers, kale, and chopped tomatoes. Season with salt and pepper, then add the vegetable stock cube and water.

Cover with a lid and cook for 10-15mins or until beans and vegetables are softened.

Stir through the parsley and serve hot!