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Roast Pepper, Tomato & Caramelised Onion White Bean Bake

A comforting and creamy bake with roast cherry tomatoes, peppers and white beans in a coconut and harissa sauce. One for all the family.
Roast pepper, tomato & caramelised onion white bean bake

A comforting and creamy bake with roast cherry tomatoes, peppers and white beans in a coconut and harissa sauce. One for all the family.

Using some of my favourite ingredients again here – roast cherry tomatoes, peppers, and lots of white beans.

It’s creamy and flavoursome from the Harissa, coconut milk and nutritional yeast, which adds a lovely savoury and slightly cheesy hint.

It’s such a delicious combination, and I can’t stop creating new recipes using these ingredients.

Baking helps the flavours meld together and everything becomes delicious and sticky.

As I roasted the garlic heads separately, as a final touch you can squeeze them out, then scoop everything up with warm sourdough.

Enjoy, love Niki xx

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The Recipe

Roast pepper, tomato & caramelised onion white bean bake

Roast Pepper, Tomato & Caramelised Onion White Bean Bake

A comforting and creamy bake with roast cherry tomatoes, peppers and white beans in a coconut and harissa sauce. One for all the family.
Prep time: 15 minutes
Cook time: 40 minutes
2-4 servings
4.88 from 8 votes

Ingredients

  • 3 onions roughly chopped
  • 2 tbsp olive oil
  • 2 heads garlic sliced in half
  • 2 red peppers sliced
  • 400 g cherry tomatoes
  • 1 tbsp olive oil
  • Pinch sea salt
  • 1 can chickpeas drained
  • 1 can cannelloni beans drained
  • 1/2 can light coconut milk
  • 1 tsp sea salt
  • 2 tbsp nutritional yeast
  • 1 tsp smoked paprika
  • Pinch chilli flakes
  • 1 tbsp harissa paste
  • 2 tbsp fresh thyme

Instructions

  • Pre heat your oven to 180c
  • Add the peppers, cherry tomatoes and sliced garlic to a large baking tray. Drizzle with olive oil and sprinkle with sea salt. Roast for approx 30 minutes until soft and a little charred. Set aside.
  • In a pan, fry the onions on a low heat with olive oil for 15-20 minutes until very soft and caramelised.
  • When the veg is roasted and onions are caramelised–in a large roasting pan, mix the onions, coconut milk, pulses, nutritional yeast, harissa, paprika, salt, chilli and fresh thyme.
  • Now gently stir in the roast tomatoes & peppers. Transfer back to the oven to bake for 15 minutes.

To serve

  • Squeeze out the roast garlic and scoop everything up with warm sourdough.
Print Recipe
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I'd love to hear your comments…

  • Sur T
    3 years ago Reply

    5 stars
    Delicious!

  • Devi
    4 years ago Reply

    5 stars
    I’ve made this dish well over 6 times and absolutely love it. So do my family – a bunch of picky eaters!

  • Rebecca Seaman
    5 years ago Reply

    5 stars
    Made this and I loved it. So good. I would add some more harissa to the dish next time, for my liking. Thank you

  • Emily
    6 years ago Reply

    5 stars
    This was absolutely delicious! Thank you for bringing it into my life!!

  • Lorna
    6 years ago Reply

    This sounds amazing! Thank you so much for the recipe. I’ve been a strict vegetarian for 40 years, and found out ten years ago that I have ceoliac disease, so my diet is fairly limited. I’m always on the hunt for tasty food! Thanks again.

  • Mayra
    6 years ago Reply

    Hi Niki,

    What can I use instead of Harissa?

    I’m planning to cook this tomorrow and I have a 1 year old at home who likes veggies!

    Is Harissa very spicy?

    Cheers! Thanks for your amazing recipes <3

    Mayra

    • Niki
      6 years ago Reply

      Hi Mayra
      You don’t have to include, its a little bit spicy.
      You can add sun dried tomato paste, or just tomato puree. Or use a spice mix (1 tsp cumin, 1 tsp smoked paprika)
      Hope that helps.
      Much love
      Niki xxx

  • Trish Toomey
    7 years ago Reply

    4 stars
    Nice recipe. Not sure if it needs the coconut milk, perhaps some polenta and real sauce for an Italian meatless main dish

  • Christine
    7 years ago Reply

    Hi! Looking forward to making this tonight. Two questions: in step 4, “mix the onions, coconut milk, pulses,” what does “pulses” mean? Also: when do the two cans of beans go in? Also during step 4? Thank you!

  • Harriet
    7 years ago Reply

    5 stars
    I don’t normally leave reviews, BUT I felt this was necessary

    I’ve made this tonight and have just finished a bowl. So much flavour and so filling! It’s making cutting meat out of my diet easy.

    Thankyou xx

  • Jules Carrara
    7 years ago Reply

    5 stars
    I love this dish! I’ve tripled the quantities and am making it for my friend’s birthday camping weekend! Thank you.

    PS accidentally left coconut out first time and still amazing.

    • Niki
      7 years ago Reply

      Hi Jules
      Thats fantastic news!
      And mmm, without coconut would also work!
      Love
      Niki xxx

  • Lyndsey
    7 years ago Reply

    What beautiful photos. This recipe looks so delicious – I love roasted tomatoes.

Let me know what you think below…

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