Mediterranean Stew

This is a recipe I can't take any credit for but it's too good not to share. I saw this recipe on a show called "Bitchin Kitchen".

1x Garlic Bulb (unpeeled)

1x Tbsp extra virgin olive oil

1x pinch freshly cracked black pepper and sea salt

3x Spring Onions, thinly sliced

1x sweet red bell pepper, julienned

1x red finger hot chili pepper, seeds removed, minced

1x tsp paprika

½x tsp cumin

1x can whole, peeled, organic san marzano tomatoes, hand crushed (796mL)

pinch of brown sugar

2x cup chick peas

Zest of half a lemon

handful of fresh parsley, minced

Instructions

1. Preheat oven to 400 degrees F (204 degrees C).

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

3. In a saucepan, heat olive oil over medium heat. Add peppers and spring onions into the pan, stir and coat with salt, paprika and cumin. Pour in the hand-crushed tomatoes, brown sugar, sea salt and freshly cracked pepper. Let simmer for 20 minutes.

4. Peel 4 cloves of roasted garlic and crush with a fork. Add garlic, chick peas, lemon zest and parsley to the stew then stir until heated through.

5. Ladle stew into big bowls and serve with fresh bread.

A link to the "Bitchen Kitchen" recipe page can be found below
http://www.foodnetwork.ca/recipe/mediterranean-chickpea-stew/10941/