Mediterranean Chickpea Stew

Mediterranean Chickpea Stew

Ingredients

    1 whole head garlic, unpeeled
    2 tablespoons extra-virgin olive oil
    Pinch freshly ground black pepper and sea salt
    2 sweet red bell peppers, seeded and julienned
    1 red finger hot chile pepper, seeded and minced*
    3 scallions, thinly sliced
    2 teaspoons paprika
    1 teaspoon cumin
    Pinch sea salt

    2 (28-ounce or 796 ml) cans whole, peeled, organic tomatoes, hand crushed
    Pinch brown sugar
    3 cups canned chick peas, rinsed and drained
    Zest of 1 lemon
    10 large fresh mint leaves, stacked, rolled up and sliced into ribbons (chiffonade)
    Handful fresh parsley, leaves picked and minced
    *Cook's Note: Hot chile, omit if sensitive or prefer less heat.
    Whole-wheat pitas, cut into wedges and toasted, for serving

Directions
Preheat the oven to 400 degrees F.

Slice the top off of the head of garlic; lay it on some aluminum foil and drizzle with olive oil, and a pinch black pepper. Seal the aluminum foil over the garlic and roast for 40 minutes.

In a large saucepan, heat the olive oil over medium heat. Add the peppers and scallions to the pan, coat with salt, paprika, and cumin. Saute for 8 minutes. Pour in the hand-crushed tomatoes, brown sugar, sea salt, and freshly ground pepper. Let simmer for 20 minutes. Peel 8 cloves of roasted garlic and crush with a fork. Add the garlic, chick peas, lemon zest, mint, and parsley to the stew. Stir and heat through. Ladle stew into big bowls and serve with toasted whole-wheat pita wedges.