Roast capsicums: Place 2 red capsicum and 1 yellow capsicum under a hot grill or directly over a gas flame, turning occasionally, until blackened and collapsed all over — about 15–20 minutes. Transfer to a bowl, cover with a plate and steam for 10 minutes. Peel, discard seeds, and roughly chop the flesh. Reserve any juices.

Build the sauce: Heat 3 tablespoons olive oil in a large wide pan or cast iron skillet over medium heat. Add 1 brown onion, finely diced and cook until soft and golden, about 8 minutes. Add 5 garlic cloves, minced, cook 1 minute. Add 30 grams tomato paste, 2 teaspoons smoked paprika, 1.5 teaspoons ground cumin, 1 teaspoons ground coriander, and 0.5 teaspoons chilli flakes (adjust to taste). Stir for 1 minute until the spices are fragrant and the paste is beginning to catch slightly.

Add tomatoes and capsicum: Add 400 grams crushed tomatoes (canned) and the roasted capsicum flesh with its juices. Stir to combine and simmer over medium heat for 10 minutes until the sauce has thickened and the oil is beginning to separate at the edges. Season generously with 1 salt and pepper.

Add beans: Add 800 grams cannellini or white beans (canned, drained) and 60 grams baby spinach (optional, stir through at end) if using. Stir gently to combine — you want the beans to remain mostly intact. Simmer for a further 5 minutes until the beans are heated through and have absorbed some of the sauce. Squeeze in 2 tablespoons lemon juice.

Finish and serve: Remove from heat. Drizzle 40 grams tahini in generous swirls across the surface — do not stir it in. Scatter 20 grams flat-leaf parsley, roughly chopped and 10 grams fresh mint leaves over the top. Serve immediately with 4 crusty sourdough or flatbread, to serve for dunking. The bread is not optional.