Assemble all ingredients.

Over medium heat, heat up 2 tbsp of extra virgin olive oil. Add green and red peppers and sauté for 2-3 minutes, mixing often.

Once the peppers have lightly sauté, incorporate grated* tomato and cook for 1-2 minutes or until tomato sauce has thickened up.

Add the potatoes, chickpeas, salt, pepper, hing and smoked paprika, and cautiously mix all ingredients together.

Add 2-3 cups of vegetable broth or just enough to cover the ingredients. Add bay leaf. Turn heat to high and bring to boil. After, cover and lower heat to medium- low. Cook covered until potatoes are fork tender (about 13 minutes)

In the mean time, cut up 2 slices of baguette bread and add to a pan with the remaining 2 tbsp of extra virgin olive oil. Toast, mixing continuously (about 2-3 minutes)

Transfer to a mortar, add 1tsp of fresh parsley* and mash

Once potatoes are done, add bread mixture to stew and incorporate well. Cook uncovered for another 1-2 minutes.