Vegan bean stew with spring veggies

Step 1

Heat up olive oil in a heavy bottomed pan. Sauté diced shallots until translucent. Add garlic halves, cut side down and allow them to brown lightly.

Step 2

Add rinsed (soaked) beans, bay leaves, herbs, wine and 500 ml / 2 cups of the stock. Bring to a gentle boil and simmer for about 1 hour until the beans are soft but not falling apart. Skim the foam of the top at the beginning of the cooking process and top up with more stock when the beans are getting too dry. Cook covered and when the beans are almost done, take the lid off and allow the juices to reduce.

Step 3

Season with salt, pepper, lemon zest and lemon juice to your taste. You may want to stir in a touch of tahini thinned with a little water to make the beans creamier at this point.

Step 4

Heat up a griddle pan on a low heat.

Step 5

Snap off and discard the wooden ends of your asparagus spears, place the spears on a large, flat plate and drizzle with a teaspoon of oil. Roll asparagus in the oil to coat.

Step 6

Place it on a pan and allow it to char on one side before rolling over to a fresh side. Allow it to char on the other side, take off the pan, chop into bite-size pieces, season with salt and set aside.

Step 7

Brush the cut side of the zucchini with a little olive oil and place on the hot griddle pan, cut side down. Weigh it down with something heavy and allow it to grill slowly for about 5-7 minutes - until nice char marks develop. Flip onto the other side and grill for another 7-10 minutes, until charred and roughly cooked through. Cut into bite size pieces, season and set aside.

Step 8

Divide cooked beans between 4 bowls. Drizzle with extra olive oil if you wish.

Step 9

Top with charred asparagus and zucchini pieces, vegan feta, toasted almonds, mint leaves and chilli flakes.