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Heat the oven to 170°C (Fan)/ 375°F (Fan)/ gas mark 5
Peel and cube the sweet potato, and slice the peppers and the peeled red onion. Place in a shallow baking tray, add the oil and season. Mix well to cover all the vegetables evenly,
Roast the vegetables for 30-35 minutes.
As the vegetables are cooking, dice the onion. Heat the oil in a shallow casserole dish or large, heavy frying pan with a lid, on a medium-low heat Fry the onion for a few minutes, then add the garlic.
When the onion is turning translucent, add the paprika, and coriander. Stir to coat the onion in the spices evenly, and cook for a couple of minutes.
Add beans, vegetable stock, tomato puree and thyme. Turn up the heat until the stock is just boiling, then turn down to a gentle simmer. Cover with the lid and cook for 20 minutes,
Just before serving, add the roast vegetable to the casserole dish and stir together gently.