Step 1

If making your own Harrisa, put all of the Harrisa paste ingredients into a food processor or blender and pulse until smooth. Set aside.

Step 2

Then, heat the olive oil on medium high in a large soup pot. Add the onions. Season with a pinch of salt and pepper.

Step 3

Saute, reducing heat to medium, for about 5 minutes. Then drizzle the agave over the onions and toss to coat. Continue sauteing until the onions are nice and brown. About 5-10 more minutes.

Step 4

Then add the garlic and carrots. Saute for another 5 minutes to cook the garlic and start to soften the carrots and get some color on them. Season with another pinch of salt and pepper.

Step 5

Now, add the tomato paste and 1/4 cup of Harissa to the vegetables and toss to coat them. Saute for just a minute.

Step 6

Then add the lemon juice and scrap any bits up off the bottom of the pot.

Step 7

Next, add the cans of cannellini beans, toss to combine everything. Then pour the vegetable broth into the pot and add the paprika and the fresh thyme. Stir to combine everything.

Step 8

Add a few pinches of salt and pepper. Then heat the stew on medium high, bring to a simmer, then reduce heat to medium low and simmer for 10-15 minutes to develop the flavors. Taste and adjust seasonings. Serve with some extra Harissa on top if desired.