Heat oil in a pan. On medium heat, saute the garlic, onion, carrot and spring onions for 5-7 minutes until somewhat softened.
Add the bay leaves and fry along with the vegetables for a few seconds.
To this, add the oregano, turmeric, chilli powder, ground cumin and stock cube. Add water to the pan and bring it to a boil.
Combine the cooked beans with the rest of the ingredients in the pan and on a high flame, allow the stew to come to a boil. Reduce the flame, cover the pan and simmer for 10-12 minutes.
Mix in the tomato puree and simmer for 5 more minutes. Add some water to the pan if the stew is getting too dry. Check for seasoning and add some salt if required, factoring in that the cooked beans and the stock cube already have salt in them.
To prepare the garlicky breadcrumbs, heat the oil in a pan and combine breadcrumbs, garlic and smoked paprika. Saute on medium flame for 5-7 minutes until the breadcrumbs are golden brown and crisp.
Remove the cassoulet into a serving bowl and top with crispy breadcrumbs. Serve with rice or polenta.