Mince the garlic and roughly dice the onion, then add both to a saucepan on medium heat with a good glug of oil.
Add in your vegetables - use whatever you’ve got in the fridge (for the recipe I used mushrooms and red pepper).
Add in all the spices and leave to infuse for a minute or so - stirring occasionally.
Add in the tinned tomatoes and vegetable stock. Bring to the boil and then reduce to a simmer. Leave for 10 minutes.
Add the rinsed butter beans and spinach. Taste, add the maple syrup and adjust with salt and pepper if necessary. Stir until the spinach has wilted and then you’re ready to serve.