In a large saucepan, heat the olive oil over medium heat. Add the peppers and scallions to the pan, coat with salt, paprika, and cumin. Saute for 8 minutes. Pour in the hand-crushed tomatoes, brown sugar, sea salt, and freshly ground pepper. Let simmer for 20 minutes. Peel 8 cloves of roasted garlic and crush with a fork. Add the garlic, chick peas, lemon zest, mint, and parsley to the stew. Stir and heat through. Ladle stew into big bowls and serve with toasted whole-wheat pita wedges.
Per serving: Calories 338; Total Fat 10 grams; Saturated Fat 1 gram; Protein 14 grams; Total Carbohydrate 49 grams; Sugar: 18 grams; Fiber 12 grams; Cholesterol 0 milligrams; Sodium 1486 milligrams;