Warm the oil and garlic

• Heat the olive oil in a large frying pan over medium heat.
• Add the minced garlic and cook until fragrant and just golden, without browning.

Simmer the beans with the spices

• Add the drained cannellini beans, Aleppo pepper and cumin.
• Season with salt and black pepper and stir to coat.
• Simmer gently, stirring occasionally, until the beans are creamy and hot.

Add the tomatoes and parsley

• Stir in the halved cherry tomatoes and most of the chopped parsley.
• Cook until the tomatoes just soften.

Finish with cheese and lemon

• Take the pan off the heat and stir in the shaved Parmesan and grated Pecorino Romano.
• Squeeze in the lemon juice and scatter over the remaining parsley.
• Serve hot with crusty bread or pita.