Heat a Dutch oven over medium heat. Add the oil, garlic, and chopped sweet potato and cook, covered, for 10 minutes, stirring frequently.
Add the mushrooms and tomato paste, stir, and sauté for another 5 minutes. Add the beans and harissa seasoning, stir, cover, and cook for another couple of minutes.
Finally, add the pumpkin, pasta sauce, fire roasted tomatoes, maple syrup, vegetable broth, salt, and pepper, stir to combine well, and then turn the heat to low. Cover and simmer for 30-45 minutes.
Serve with garnishes of your choice and enjoy alone or with gluten-free crackers, bread, fries, etc. Store leftovers in the fridge for up to 3 days or freeze for later.
Notes
Garnishes:
Avocado
Cilantro
Jalapeño pepper
Watermelon radish
Cheese (regular or dairy-free)
Sour cream (regular or dairy-free)