For the Stew:

• 2 tbsp extra virgin olive oil
• 1 medium red onion, diced
• 3 medium garlic cloves, minced
• 1 red bell pepper, diced
• 2 medium zucchini, diced
• 1/2 tsp fine sea salt, plus more to taste
• Freshly ground black pepper, to taste
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp chili flakes
• 3 cups cooked white beans (cannellini or 2 14-oz cans, drained and rinsed)
• 2 tomatoes, diced
• 2 cups vegetable broth
• 1 bunch of kale, tough stems removed and chopped
• 2 tbsp freshly squeezed lemon juice

For the Lemon Tahini Sauce:

• 1/2 cup tahini
• 1/3 cup water, plus more as needed to thin
• 1/4 cup freshly squeezed lemon juice
• 2 tbsp nutritional yeast
• 2 tsp pure maple syrup
• 2 medium garlic cloves
• 1/2 tsp fine sea salt
• Freshly ground black pepper, to taste