White beans soaked overnight and simmered until tender form the heart of this stew, built on a sautéed base of leeks, carrots, celery, and sun-dried tomatoes. Fresh thyme and tomato paste deepen the broth while spinach is folded in at the very end to keep its colour and bite. Alongside, toasted brown rice is tossed with steamed broccoli and carrots, and a vibrant Spanish pisto brings together zucchini, eggplant, and bell peppers in a lightly sweet tomato sauce with paprika and chili flakes. A satisfying vegan plate with layers of flavour from every component.

Brown rice, navy beans, diced tomatoes, broccoli, zucchini, eggplant, carrots, red bell peppers, green bell peppers, leeks, spinach, yellow onion, red onion, celery, tomato paste, sun-dried tomatoes, olive oil, sunflower oil, garlic, lemon juice, maple syrup, oregano, thyme, paprika, red chili flakes, black pepper, salt.