2 shallot, minced
3 garlic cloves, minced
2 tablespoons ground cumin
2 tablespoon Harissa (see note below)
2 tablespoon tomato paste
3 bay leaves
2 cups vegetable broth
1 3/4 water
2 15-ounce can chickpeas, rinsed and drained
1/2 red bell pepper, diced
1/2 yellow red bell pepper, diced
4 lemon wedges
Handful of Italian parsley, chopped
French loaf for serving
1. Heat 2 tablespoons of olive oil in a medium pot over medium-high heat. Add minced shallot and cook until translucent, about 3 minutes. Place garlic atop of shallots and cook until fragrant, about 1 minute. Next, add the cumin, harissa (note! if you're adverse to heat scale it back to 1 tablespoon) and tomato paste; stir until a smooth paste forms, about 1 minute.
2. Add vegetable broth, water and bay leaves. Bring to a boil; reduce heat to medium-low and simmer, uncovered, occasionally stirring, for about 20 minutes.
3. Transfer chickpeas to pot; bring to a simmer and cook for an additional 10 minutes. Salt to taste. I added about 1 1/2 teaspoons of kosher salt. Throw in red peppers and yellow peppers; simmer for 1 minute. Divide stew into 4 bowls, squeeze lemon on top and sprinkle with Italian parsley. Serve with bread.