If using fresh broad beans, shell and peel them before cooking. If using frozen broad beans, thaw them according to package instructions.Heat olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and minced garlic to the pot. Sauté for about 5 minutes, or until the onion becomes translucent.Add the diced carrot, celery, and red bell pepper to the pot. Cook for an additional 5 minutes, stirring occasionally.
Pour in the diced tomatoes, along with their juice, into the pot. Stir well to combine.Add the paprika, ground cumin, dried thyme, bay leaf, salt, and pepper to the pot. Stir to distribute the spices evenly.
Add the broad beans to the pot and mix them with the other ingredients.Cover the pot and simmer the stew over low heat for about 30-40 minutes, or until the broad beans are tender and cooked through.
Adjust the seasoning with salt and pepper, if needed.Remove the bay leaf from the stew before serving.
Ladle the Broad Beans Stew into bowls and garnish with freshly chopped parsley.
Serve the stew hot with rice, bread, or couscous as desired.