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Preheat the oven to 180°C
Finely chop the shallots and mince the garlic
Cut the leek into thirds, then cut each log in half lengthways
Finely slice the carrots
Finely chop the dill
Heat the olive oil on medium heat in a large cast iron pan or ovenproof pot
Fry the shallots for 5-8 minutes with a good pinch of salt
Add the garlic and tomato puree and fry for 2 minutes
Add the carrots, leeks, drained beans, passata, water, oregano, bouillon powder, harissa or pesto, chilli flakes and most of the dill
Season with plenty of salt and pepper, stir and cover with a lid or tightly with foil
Bake for 1 hour covered
Remove the lid and return to the oven for another 20 minutes uncovered until vegetables have softened
Serve with vegan feta and crusty bread, topped with remaining dill and extra olive oil