Preheat your oven to 400°F (200°C).

In a roasting pan, mix together the chopped onions, sliced red peppers, and sliced garlic. Drizzle with olive oil and sprinkle with sea salt. Roast for about 25-30 minutes, until caramelized.

In a large mixing bowl, combine the roasted vegetables with cherry tomatoes, chickpeas, and cannellini beans. Pour in coconut milk, add nutritional yeast, smoked paprika, chili flakes, harissa paste, and fresh thyme. Stir gently until well combined.

Transfer the mixture to a baking dish. Spread it out evenly and bake for 30 minutes until bubbling.

Let it cool slightly before serving. Garnish with fresh thyme if desired.