• Preheat oven to 240°C/220°C fan-forced. Roughly chop silverbeet. Trim and halve green beans. Drain and rinse red kidney beans. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix, stirring, until softened, 3-4 minutes. • Add tomato paste, green beans, chermoula spice blend and 1/2 the garlic paste and cook until fragrant, 1-2 minutes.

• Add the water (3/4 cup for 2 people / 1 1/2 cups for 4 people), coconut milk, vegetable stock pot and red kidney beans. Cook, stirring, until slightly thickened, 3-4 minutes. • Stir in silverbeet and the plant-based butter. Cook until silverbeet is just wilted, 1-2 minutes.

• Meanwhile, combine a drizzle of olive oil and remaining garlic paste in a small bowl. • Place mini flourtortillas on a lined oven tray. Brush with garlic oil mixture, then bake until golden and crispy, 5-8 minutes. TIP: If your oven tray is crowded, divide the tortillas between two trays.

• Divide Moroccan bean stew between bowls. Sprinkle with flaked almonds and torn parsley leaves. • Serve with garlic tortilla flatbreads. Enjoy!