Instructions

• Heat the oven to 425°F (220°C).
• In a small bowl, mix the parsley and lemon zest together and set aside.
• In a baking dish, toss the tomatoes with 2 tablespoons of olive oil, thyme and season with salt and pepper. Place the dish into the hot oven and roast for 20-25 minutes until the tomatoes begin to brown.
• Heat the remaining 1 tablespoon of olive oil in a large pot or skillet and add the onion, garlic and chili flakes. Cook for 4-5 minutes until softened. Add in the beans and stock and bring to a simmer.
• With the back of a spoon, gently crush ¼-½ of the beans to thicken the broth. Season to taste with salt and pepper.
• Once the tomatoes have finished roasting, add them to the stew along with any roasting juices, and simmer for 5 minutes.
• Serve in bowls topped with the lemon-parsley mixture and freshly ground pepper.