Chorizo and Pumpkin Stew

I rarely have a particular plan when I visit the local farmers market, I just go looking for whatever looks tastiest and is the best deal. Today I came home with chorizo, potatoes and pumpkin and couldn't resist putting together a tasty stew. The nights are getting colder and there's nothing I like more than something warming and a little spicy on nights like this. Don't feel restricted by this selection of ingredients. I have numerous versions of this same stew and just change it round depending on what I have and what I fancy. sometimes I might replace the spinach with sliced cabbage or pump up the spice by adding some red chilli flakes. The left overs (if you have any) are particularly good. I like mine with a crispy fried egg and some crusty bread for brunch the next day. Awesome!

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Ingredients
700g pumpkin/sweet potato/butternut squash, peeled, deseeded and cut into bite size chunks
1 medium sized onion, finely diced
1kg potatoes (any will work, I used 'exquisite' potatoes)
1 ring of chorizo picante (use the dulce type if you prefer, picante is my favourite though)
1 x 400g can of butter beans or chick peas drained
1 x 400g can of tomatoes in juice
2 chicken stock cubes
2 tbsp hot smoked paprika
1 tsp fennel seeds
1 tsp dried oregano
2-3 bay leaves (I used fresh ones from my garden)
1/2 tsp ground all spice
1 cup decent red wine
water
120g spinach, washed and chopped
Sliced spring onions and feta cheese to garnish

1. Peel the thin skin off the chorizo and cut into bite sized chunks.
2. Heat a large saucepan/casserole dish over a high heat then add the chorizo and cook for around 5 minutes or until the oils and spices are released and the meat is crispy on the edges.
3. Add the onion and cook for a few minutes until translucent and soft.
4. Throw in the fennel seeds, oregano and all spice followed by the red wine and bubble away for 5 minutes or so until you can no longer smell the harshness of the alcohol.
5. Now you will need to add the bay leaves, paprika, chicken stock cubes and tinned tomatoes, stir throroughly.
6. Add the the potatoes and pumpkin, stir so that it is coated in the tomatoey spicey goodness then fill the tomato can with water and then pour into the pan.
7. Cover and allow to bubble away until the potatoes and pumpkin are cooked, around 20-30 minutes. The pumpkin may well disappear into the sauce and break down more than the potatoes. This is a good think as it will help to thicken the sauce. If you don't want this to happen cook the potatoes for 5 minutes or so on their own then add the pumpkin later, or cut it into bigger chunks.
8. Add the butter beans and cook for a further 5 minutes until everything is cooked through.
9. Throw in the spinach, stir through until it has wilted completely.
10. Serve garnished with some finely sliced up spring onions, crumbled feta and some chopped parsley if you have it. Some good crusty bread and glass of dry sherry or a red wine would be pretty awesome too.