Heat a stock pot with a medium heat and add in the olive oil

After a couple of minutes add in the slices of baguette and 4 whole cloves of garlic (skins removed), fry the ingredients for 3 to 4 minutes or until golden fried all around

In the meantime, roughly chop the onion, roughly chop the other 4 cloves of garlic and cut the carrot (peeled) into small bite-size pieces

After 3 to 4 minutes and the slices of baguette and garlic are golden fried, remove them from the stock pot and transfer into a mortar

Now using the same pan with the same heat, add in the chopped ingredients, mix continuously, after 3 to 4 minutes and the ingredients are lightly sauteed, add in the sherry vinegar, sweet smoked paprika and ground cumin, quickly mix together, then add in the 2 grated tomatoes and give it a mix and let it simmer

While the grated tomatoes are simmering, cut the potatoes (peeled) into small bite-size pieces that are 1/2 inch (1.25 cm) thick

After 3 to 4 minutes and the grated tomato has slightly thickened, add in the chopped potatoes and season everything with sea salt & black pepper, mix together, then add in the 2 cans of white beans (drained & rinsed), vegetable broth and bay leaf, turn it up to a high heat and give it a gentle mix

Once it comes to a boil, place a lid on the stock pot and lower to a low-medium heat

While the stew is simmering, move back to the mortar with the fried baguette and garlic, add in the chopped parsley and a pinch of sea salt, using a pestle pound down on the ingredients until you form a paste-like texture, you can also use a food processor, hand blender or a nutribullet

After simmering the stew for 20 minutes and the potatoes are just cooked through, you can always pierce them with a toothpick to ensure they are done, add in the bread and garlic mixture, gently mix together and then simmer for 1 to 2 minutes

Transfer the stew into shallow bowls and garnish with fresh parsley, enjoy!