Heat two tablespoons of olive oil in a large stew pot or hob-safe tagine over a medium heat. Once hot, add the onions and sauté for 7 minutes to soften a little. Add the garlic and tomato purée, then cook for 5 minutes, until the purée turns a dark red colour, but is not burnt. Add half of each spice, then mix well and cook for a further 2 minutes.

Add the passata, vegetable stock, the remaining spices and half each of the chopped parsley and coriander, then mix well and bring to the boil. Reduce the heat to a simmer, cover the pot or tagine with the lid and simmer for 20 minutes, until the flavours have thoroughly developed.

Add the white beans, season to taste with salt and a pinch of sugar, then simmer, uncovered, for a further 8-10 minutes. Serve with bread to mop up the delicious juices.