Stew:

• 2 tablespoons olive oil
• 1 medium red onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 medium zucchini, diced
• ½ teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper, to taste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)
• 3 cups cooked white beans or 2 cans (14 oz each), drained and rinsed
• 2 large tomatoes, diced
• 2 cups vegetable broth
• 1 bunch kale, stems removed and chopped
• 2 tablespoons lemon juice

Tahini Sauce:

• 2 tablespoons tahini
• ⅓ cup water
• 2 tablespoons nutritional yeast
• 2 teaspoons maple syrup
• 2 garlic cloves for sauce
• ½ teaspoon fine sea salt for sauce
• Freshly ground black pepper for sauce