Soak brown beans for minimum 12 hours. Once the brown beans have been soaked, rinse them well, and let them drain thoroughly.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped leeks, carrots and pumpkin and cook for 5-10 minutes. Add the tomato sauce, ground cumin, turmeric, bay leaves and cook for 2-3 minutes.
Add water and brown beans and bring the mixture to a boil.
Season with a little salt. Cover, reduce to a simmer and cook until the beans are tender, 45 to 60 minutes. Check the seasonings and add more salt and spices if needed.
Remove from heat while you make garlic and red pepper paste.
To make garlic and red pepper paste heat 3 tablespoons of olive oil in another pan. Add the minced garlic. Turn on the heat to medium.
Before garlic starts to get any more than slightly golden brown (1-2 minutes), remove from heat and add red pepper powder.
Stir until combined. Add the paste to your bean stew and cook it for another 5 minutes.
If you like, you can puree part of the stew right in the pot using an immersion blender to make it thicker.
Place the bean stew in a serving bowl, top it with a serving of roasted pumpkin and bay leaves. Garnish with parsley.