1tblsAleppo or 1 tbls paprika plus 1/4 tsp cayennemore Aleppo or cayenne if you like it more piquant
114oz candiced tomatoes
2cupsof [chickpea stock|https://thenoilkitchen.com/cooking-dried-chickpeas-and-the-resulting-chickpea-stock/] or [vegetable stock|https://thenoilkitchen.com/mirepoix-vegetable-stock]
6cupsof [cooked chickpeas|https://thenoilkitchen.com/cooking-dried-chickpeas-and-the-resulting-chickpea-stock/] or 4 cans of drained and rinsed
6dried apricots slicedoptional
Remove the stem and seeds from the bell pepper and rough cut to fit in the blender cup or blender. Place the pepper in the blender cup or blender. If using a blender cup, wrap a paper towel around the top so the liquid doesn’t spatter out. Continue blending until you get a pretty smooth consistency. Set aside.
Heat the pan to medium-high. Test the pan heat by putting a few onion pieces. The pan is ready if you hear a sizzle, the color changes quickly and the onions will jump about the pan.
Put the onions in the pan and let cook a few minutes until they start to show color and even stick a little to the bottom of the pan, then stir a little to let more of the onions stick and pick up color. Sticking is a good thing at this point, just watch, stir and adjust heat if need to make sure it doesn’t burn. (3–5 minutes).
Make a space in the center of the pan and add the grated ginger. Using the edge of the spatula push the ginger down to make a layer. Cook until it picks up a little color and starts to stick to the bottom of the pan so that it caramelizes a little and becomes fragrant (about 1–2 minutes).
Do the same for the grated garlic next; make a space in the center of the pan and add the grated garlic. Using the edge of the spatula push the ginger down to make a layer. Cook until it picks up a little color and starts to stick to the bottom of the pan so that it caramelizes a little and becomes fragrant (about 1–2 minutes).
Clear an area in the pan and sprinkle in the cumin and coriander. Let the spices cook until they just start to smoke and become fragrant (about 1 minute). This step brings out a toasty nutty flavor in the coriander and a, smoky flavor in the cumin.
Sprinkle in the rest of the spices on the top of the onion mixture. These spices, turmeric, pepper, aleppo pepper and cinnamon don’t need toasting.
Pour in the blended red bell pepper mixture and stir in onion mixture.
Add the can of diced tomatoes to the blender along with the miso or salt if using and blend until smooth, then add to the pan as well and stir. This is a good time to take a taste of the sauce in the pan so far. It will taste concentrated and not quite blended, but will give you an idea. If you want more of any of the spices, put some of this mixture in a small bowl and add the desired spiced to this mixture before adding back into the sauce. Doing it this way will make it so the spices aren’t gritty.
Then slowly add the vegetable stock.
Add in the drained beans, stir, put the lid on and simmer for at least 20–30 minutes, stirring occasionally.
Add in the apricots if using about 10 minutes before cooking is finished. This will allow them to plump up and give a sweet note to the dish.
Garnish with fresh herbs. Parsley and mint are both good choices for this dish.
Enjoy accompanied with the [saffron and lemon Infused basmati rice| https://thenoilkitchen.com/saffron-lemon-infused-basmati-rice].