Step 1

With a mortar or pestle, or in a food processor, crush the cumin and the garlic together until you have a very coarse paste.

Step 2

Heat the oil in a saucepan.

Step 3

Add the cumin and garlic mixture and saute a minute or so until it turns fragrant.

Step 4

Add the tomato paste, red pepper flakes, and paprika. Saute, stirring frequently, for about two more minutes.

Step 5

Add the chickpeas and stir to mix. Add four cups of water, the za'atar, bay leaves and the roasted red pepper. Mix well.

Step 6

Once the mixture comes to a boil, lower the heat until it boils gently, and cook for 15 minutes. I like to mash some of the chickpeas with the back of the ladle to thicken the stew slightly.

Step 7

Add salt to taste and stir in the parsley. Turn off the heat.

Step 8

Serve hot. This is perfect with rice, brown or white. You can also serve with some crusty bread, or some whole wheat pita bread.