Vegan Harissa White Bean Stew

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