Roast Pepper, Tomato & Caramelised Onion White Bean Bake

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

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Info

 

  2-4 servings
  15 minutes preparation time
  40 minutes cook time

Ingredients

  • 3 onions roughly chopped 
    2 tbsp olive oil
     
     
  • 2 heads garlic sliced in half 
     
  • 2 red peppers sliced 
     
  • 400g 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 

Directions

  1. Pre heat your oven to 180c 
     
  2. Add the peppers, cherry tomatoes and sliced garlic to a large baking tray. Drizzle with olive oil and sprikle with sea salt. Roast for aprox 30 minutes until soft and a little charred. Set aside. 
     
  3. In a pan fry the onions on a low heat with olive oil for 15-20 minutes until very soft and caramelised. 
     
  4. 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.
     
  5. Now gently stir in the roast tomatoes & peppers. Transfer back to the oven for bake for 15 minutes. 
     
To serve;
 
  1. Squeeze out the roast garlic and scoop everything up with warm sourdough. 

10 Comments

  1. Lyndsey on June 27, 2019 at 11:52 pm

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

    • Niki on June 30, 2019 at 4:36 pm

      Thank you Lyndsey, so happy you like xx

  2. Jules Carrara on August 23, 2019 at 10:39 am

    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 on August 27, 2019 at 10:19 am

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

  3. Harriet on January 4, 2020 at 7:59 pm

    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

    • Niki on January 6, 2020 at 8:39 am

      Amazing!
      So happy you like it Harriet
      Much love, Niki xxx

  4. Christine on January 12, 2020 at 7:45 pm

    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!

    • Niki on January 13, 2020 at 10:14 am

      Hi Christine
      The pluses are the beans.
      Love
      Niki xxx

  5. Trish Toomey on January 18, 2020 at 9:45 pm

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

    • Niki on January 19, 2020 at 1:24 pm

      Hi Trish
      Polenta sounds good!
      Niki xxx

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