Pasta e Ceci is a comforting Italian dish of chickpeas, short pasta, and a fragrant soffritto. Creamy, cozy, and traditionally vegan, it’s perfect any night.
Stews
Tavče Gravče (Macedonian Baked Beans)
Macedonian Tavče Gravče elevates baked beans with onions, peppers and paprika. This rich, aromatic dish is traditionally vegan, hearty and full of bold flavors.
Potaje de Garbanzos (Spanish Chickpea, Potato & Spinach Stew)
Potaje de Garbanzos, a traditionally vegan Spanish stew, combines chickpeas, smoky paprika and veg for quick, hearty flavors of Mediterranean comfort.
Gudeg Jogja (Indonesian Jackfruit Stew)
Gudeg Jogja is an Indonesian jackfruit stew from the city of Yogyakarta. At the core of the dish is young, unripe jackfruit, which is slow-cooked together with palm sugar and coconut milk until all of the liquid has been absorbed.
Ribollita (Tuscan Bean, Bread & Vegetable Stew)
Ribollita, Tuscany’s famous bread soup, dates back to the Middle Ages, when servants gathered leftover bread from the banquets of their superiors and combined it with vegetables into a nourishing meal. The name of the dish translates to ‘reboiled’.
Khoresh Bademjan (Persian Aubergine Stew)
Khoresh Bademjan is a comforting Persian aubergine stew, rich with fried aubergines and tangy black limes. Made with split peas, it’s a hearty vegan option.
Butter Bean Stew with Roasted Fennel & Crispy Shallots
With shallots being available all year round, it’s easy to forget that they too are seasonal. And September is the month when British new season shallots kick into gear. So here we go! Shallots are also brilliant at adding complexity to a dish.
British Yellow Pea Stew
An Indian-inspired stew made with locally grown British split yellow peas.