Mediterranean Chick Pea Stew

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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

Whole-wheat pitas, cut into wedges and toasted, for serving