Warm, aromatic Moroccan chickpea stew simmered with ginger, cumin, cinnamon, and turmeric, then finished with dried apricots, fresh cilantro, parsley, and a squeeze of lemon. Alongside it, kale quinoa brings earthy greens and sautéed carrots into fluffy steamed quinoa, while Spanish pisto vegetables layer cubed eggplant, zucchini, and bell peppers in a lightly sweet tomato sauce seasoned with paprika and oregano. Three bold plant-based components on one plate, each prepared with its own spice profile and technique. Satisfying, colourful, and built to keep you fuelled through a full day.

Chickpeas, eggplant, diced tomatoes, zucchini, carrots, red bell peppers, green bell peppers, kale, red onion, yellow onion, quinoa, dried apricots, tomato paste, olive oil, sunflower oil, fresh cilantro, fresh parsley, garlic, ginger paste, lemon juice, maple syrup, paprika, cumin, cinnamon, turmeric, dried oregano, red chili flakes, cayenne pepper, black pepper, salt.