INGREDIENTS

2 tbsp / 30 ml olive oil, plus more for grilling and roasting
1 small onion, diced finely
4 garlic cloves, diced finely
1 Romano or Ramiro pepper, diced finely
½ fennel bulb (about 150 g / 0.5 Oz), plus 1½ more for grilling (optional)
1½ tsp ground cumin
3 tsp smoked paprika
½ tsp ground fennel seeds
¼ tsp hot chili flakes, adjust to taste
two pinches ground saffron threads (optional)
2 x 400 g / 14 Oz tin chopped tomatoes
2 fire roasted peppers (about 150 g / 0.5 Oz), diced finely or blended
1 tsp dried thyme
½ tsp salt, adjust to taste
black pepper, to taste
2 x 400 g / 14 Oz tin cannellini beans (or chickpeas)
12 green olives, (optional)
fresh parsley or thyme (optional)
¼ cup pepitas / pumpkin kernels*