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Heat extra virgin olive oil in a large pot or deep skillet over medium heat. Add the chopped onion and cook for about 3–4 minutes, until it starts to soften and turn translucent. Stir in the sliced garlic and cook for another minute, just until fragrant.
Add the tomato paste and let it cook for 2–3 minutes, stirring often, until it darkens slightly. Then stir in cumin, ground ginger, turmeric, paprika and red chili flakes. Cook for 30–40 seconds.
Add the grated tomatoes and cook for about 6–8 minutes, stirring occasionally, until they break down and the sauce starts to thicken. Then add the cannellini beans along with the chopped parsley. Stir well so everything is coated in that spiced tomato mixture.
Pour in 2 cups of water, season with salt and pepper, and bring to a gentle boil. Lower the heat, cover and simmer uncovered for 30 minutes, stirring occasionally, until the sauce reduces slightly.
Taste and adjust seasoning if needed. Let the stew rest a few minutes before serving so it thickens just a bit more. Garnish with extra parsley and a drizzle of olive oil. Serve warm with crusty bread