This Cozy Weeknight Cassoulet Is Given A Spicy Vegan Makeover

Ingredients

• 3 medium leeks
• ¼ cup + 2 Tbsp olive oil, divided
• 3 large carrots, chopped
• 1 zucchini, chopped
• 4 garlic cloves, chopped
• 3 parsley sprigs
• 2 bay leaves
• ¼ tsp ground cloves
• 1-1 ½ tsp sea salt
• 1 tsp harissa paste
• 3 (19 oz) cans cannellini (white kidney) beans, rinsed and drained
• 4 cups of water
• 1 ¾ cups organic panko crumbs
• 1 tsp garlic powder
• 1 tsp dried thyme