Vegan Chickpea Stew

1: Finely chop the peppers, white onions, garlic, and coriander.

2: Fry the chopped ingredients until soft.

3: Add freshly chopped coriander and finely chopped garlic.

4: Stir in several teaspoons of harissa paste and generous spoonfuls of paprika.

5: Add the undrained butter beans and chickpeas, then simmer for 30 minutes.

6: Optionally, add a can of tinned tomatoes for thickness and juice.

7: Once reduced down, season well and stir in handfuls of spinach.

8: Squeeze lots of lemon juice into the stew.

9: If desired, boil rice and season it with salt and butter before serving.

10: Prepare a dressing with tahini, lemon juice, salt, pepper, and water to your desired consistency.