Zucchini & Beans Stew

• • 2 zucchinis
  • 2 cans of beans (400 g, including aquafaba)
  • 4 spring onion sticks
  • 1 handful fresh dill
  • 1 Tbsp tahini
  • 4 Tbsp olive oil
  • 1 chilli pepper
  • Salt & pepper to taste
  • Vegan yogurt to serve

• • Heat 2 tablespoons of olive oil in a pan and sauté the zucchini rounds until tender.
  • Add the finely chopped spring onion (excluding the stalks) and sauté for another minute.
  • Add the chopped chilli pepper according to your desired level of spiciness.
  • In a food processor, combine 1 can of beans (including aquafaba), the spring onion stalks, tahini, salt, and pepper. Blend until you achieve a creamy paste.
  • Pour the creamy sauce over the zucchinis in the pan and mix well.
  • Add the second can of beans to the pan.
  • Season with salt and pepper to taste.
  • Finish off with a generous handful of freshly chopped dill.
  • Mix everything together until well combined.
  • Serve the zucchini and beans stew with a dollop of vegan yogurt for an extra creamy and tangy touch.
  • Feel free to adjust the seasoning to your liking, and correct the flavours as needed.
  • Enjoy this nourishing and flavourful zucchini and beans stew, packed with plant-based goodness!