1-Sauté 1 finely chopped yellow onion in 2 to 3 tablespoons extra virgin olive oil over medium-high heat until golden, which takes about 3-5 minutes.

2-Add 2 minced garlic cloves and 3 chopped carrots; season with salt and pepper, then cook until the carrots soften, around 5 minutes.

3-Stir in the drained cannellini beans, canned tomatoes (broken up), 1 teaspoon ground coriander, 1/2 teaspoon sweet Spanish paprika, 1/2 teaspoon ground cumin, optional 1/2 teaspoon urfa biber or crushed red pepper flakes, more olive oil, and additional salt and pepper.

4-Bring the mixture to a boil, then reduce the heat to low, partially cover, and simmer for 20 minutes until the beans are soft and the sauce thickens.

5-Finally, mix in the juice from 1/2 lemon and 3 tablespoons chopped fresh parsley, then serve hot with an extra drizzle of olive oil.