1. First, prepare your vegetables. Peel and finely dice the onions and garlic. Slice the carrots and cut the leeks into thin rounds. Cut the broccoli into small florets and finely chop the stalk, making sure to use it as well. Separate the kale leaves from the stalks, and finely chop both leaves and stalks. Drain and rinse the black beans, chickpeas and lentils.

2. Next, fry the onions. In a large pot over a high heat, add the diced onions. Cook for 3-4 minutes, stirring regularly. If they begin to stick, add 2 tablespoons of water or vegetable stock to deglaze the pot.

3. Add the leeks, carrots, broccoli, kale stalks and a generous pinch of salt to the pot. Cook for 2 minutes, stirring regularly.

4. Add 50ml of vegetable stock, cover with a lid, reduce the heat to low-medium and let the vegetables sweat for about 10 minutes, stirring occasionally.

5. To the pot, add the black beans, chickpeas, lentils, pasta, tomato passata, tomato purée, tamari, the rest of the vegetable stock and the kale leaves. Stir to combine. With the lid on, bring the stew to a boil, then reduce the heat to low and let it simmer for 10 minutes. Stir occasionally.

6. After simmering, taste the stew and adjust the seasoning with salt and black pepper. If you prefer a spicier stew, add some chilli flakes to your liking.

7. To serve, fish up with a slice of fresh bread on the side.

Tip: This stew can also be cooked in a slow cooker. Combine all the ingredients and cook on low for several hours, until the flavours are well combined and the vegetables are tender.

Try this Ikarian longevity stew based on a recipe from one of the longest-living families in the world