Heat the oil in a large casserole dish over medium heat. Add the onion, capsicum, celery and garlic along with a good pinch of salt. Reduce the heat to low and cook, stirring occasionally, for about 15 minutes or until very soft. Add both paprikas, chilli flakes, oregano and saffron and cook for 1 minute. Add the tomatoes, breaking them up with a spoon, then cook on the lowest heat for about 20 minutes or until the mixture is thick and jammy. Add the potato and stir well to coat. Add the carrot, chickpeas, silverbeet stalks, bay leaves and thyme, then pour over the stock. You want to make sure that everything is covered in the liquid so add a little more stock, if necessary. Season with salt and pepper. Cook over low heat for approximately 1 hour or until the potatoes can be easily pierced with a knife. Add the silverbeet leaves and cook for a further 5 minutes until the leaves are wilted but still bright green. Finish with the chopped parsley and adjust the seasoning, to taste. Serve with piles of crusty bread. Make sure you or anyone else eating this does not leave any sauce in the bowl. Shannon Martinez is chef and co-owner of the award-winning vegan restaurant Smith & Daughters in Melbourne, Australia, and co-author of the new cookbook Smith & Daughters: A Cookbook (that happens to be vegan) with business partner Mo Wyse, published by Hardie Grant Books March 2017, RRP $35.00 hardcover. Recipes and images excerpted from the book with permission from the publisher. © Hundred-to-One LLC 2017. All rights reserved.