Step 1

Arrange a rack in the upper third of the oven and preheat the oven to 450°.

Step 2

Heat a large (at least 3.5 quart, ideally oven-safe) skillet, braiser, or Dutch oven over medium-high heat and add the olive oil. When the oil's hot, add the onion, carrots, celery, and a pinch of salt and cook, stirring occasionally, until soft, 10 to 15 minutes.

Step 3

Add the garlic, Aleppo pepper or paprika, and a few turns of black pepper and cook, stirring, for another minute.

Step 4

Add the harissa, tomato paste, and white wine and cook, stirring occasionally, until the wine is reduced by half, 3 to 4 minutes.

Step 5

Stir in the chickpeas, tomatoes, water, sugar, and 2 good pinches of salt and increase the heat to bring the mixture to a boil. Reduce to a simmer, cover, and cook for 15 minutes, stirring occasionally. Taste and adjust the seasoning as desired