1. Preheat the oven to 180 °C (gas 4).
2. Peel the onion and garlic and finely dice. Clean the peppers, celery and chilli. Cut the peppers into pieces, finely chop the celery and chilli. Chop the celery greens and set aside. Rinse all the beans in a colander and drain.
3. Heat the oil in a casserole and fry the onions, garlic, celery and chilli for 4-5 minutes. Add the harissa paste and cook, stirring, for 1 minute. Add the stock and tomatoes.
4. Mix in the beans and peppers and season with paprika, cumin, bay leaves and salt. Simmer for a few minutes.
5. Put the lid on and cook in the oven for about 1 hour. Add a little water if it starts to look dry.
6. Before serving, stir in the celery greens and season with lemon juice. Serve with couscous, if desired.
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