In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced onion and sauté for about 5 minutes until it becomes soft and translucent. Then, toss in 3 minced garlic cloves, 2 diced carrots, and 2 stalks of diced celery, cooking for another 3-4 minutes until fragrant and the vegetables begin to soften.

Next, stir in 1 cubed russet potato, 1 cubed sweet potato, 1 diced zucchini, and 1 cup of chopped green beans. Mix well to combine everything, ensuring the vegetables are evenly coated. Then, pour in one 14-ounce can of diced tomatoes (with juices) and one can of drained chickpeas, folding them into the mixture for a robust base of your Hearty Vegan Stew.

Pour in 4 cups of vegetable broth, ensuring it covers all the vegetables. Season the stew with 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, 1 bay leaf, and a generous sprinkle of salt and pepper to taste. Stir everything together and bring the mixture to a boil, watching for bubbles to form.

Once boiling, reduce the heat to low and let the stew simmer uncovered for 25-30 minutes. Stir occasionally, allowing the potatoes and other vegetables to cook until they are fork-tender and the flavors meld beautifully together. You'll know it's ready when the stew has thickened slightly and is aromatic.

Lastly, add 2 cups of chopped kale or spinach into the pot, stirring them into the hot stew for 5 more minutes until they wilt down and brighten the dish. Taste the stew and adjust seasoning as needed, then squeeze in juice from half a lemon to enhance the flavors before serving your delightful Hearty Vegan Stew.