Ingredients

• 2 onions
• 3 cloves of garlic
• 2 carrots 150g,
• 2 leeks 400g,
• 1 x 400g tin black beans
• 1 x 400g tin cooked chickpeas
• 1 x 400g tin cooked lentils
• 150 g dry wholemeal pasta such as fusilli
• 300 g broccoli
• 150 g kale
• 1 x 680g jar tomato passata or 2 x 400g tins chopped tomatoes
•  3 Tbsp tomato concentrated
• 2 tablespoons tamari or soy sauce
• 0.75l vegetable stock
• ½ teaspoon black pepper
• 1 large pinche salt
• 2.5 tsp chilli flakes
•  1 Tbsp extra virgin olive oil

Instructions

• Peel and finely dice the onions and garlic. Slice the carrots and cut the leeks into thin rounds (approx 2 cm rounds). Cut the broccoli into small florets and finely chop the stalk making sure to use it as well. Separate the kale leaves from the stalk and finely chop and finely chop the stalk aswell. Drain and rinse the black beans, chickpeas and lentils.
• FrIn a large pot over a med-high heat, add the oil and then the diced onions. Cook for 3-4 minutes, stirring regularly. If anything begins to stick, add 2 tablespoons of water/vegetable stock to deglaze the pot. Add the garlic for the last minute.
• Add the leeks, carrots, broccoli stalks, kale stalks, and a generous pinch of salt. Cook for 2 minutes stirring regularly. Add 50 ml of vegetable stock, cover with a lid, reduce the heat to low to medium and let the vegetables sweat for about 10 minutes, stirring occasionally.
• To the pot, add the black beans, chickpeas, lentils, tomato passata, tomato paste, tamari, the rest of the vegetable stock, pasta, broccoli florets and kale leaves. Stir to combine. With the lid on, bring the stew to a boil. Then, reduce the heat to low and let it simmer for 10 minutes. Stir occasionally.
• After simmering, taste the stew and adjust the seasoning with salt and black pepper. If you prefer a spicier stew, add chilli flakes to your liking.
• Serve the stew warm with fresh bread on the side for a hearty and nourishing meal.