Wash and soak the chickpeas in 4 cups water overnight.
In the morning, Pressure-cook the chickpeas with a little salt for 3 whistles. Let the pressure come down naturally.
Meanwhile roast the capsicum /bellpepper on the gas flame until the skin is charred.
Imediately transfer the capsicum to a bowl and seal with cellophane or a Tupperware container for about 15 minutes. This will help you to peel the capsicum easily.
Peel and chop the capsicum /bell pepper into small pieces.
Crush 1 tablespoon of jeera and the garlic together until you get a coarse paste.
Once the pressure cooker opens mash about 2-3 tablespoon of chickpeas coarsely and set aside.
Heat the oil in a vessel add the balance jeera and garlic.Sauté until you get an aroma.
Add the tomato ketchup, red chilli flakes, and red chilli powder. Stir and sauté for 2 minutes.
Add four cups of stock/water, za’atar, bay leaves and the roasted capsicum /bell pepper. Mix well.
Let the mixture come to a boil, lower the heat until it boils gently, and cook for 15 minutes.
Add to the stew the mashed the chickpeas kept aside.
Add salt to taste and stir in the parsley. Turn off the heat.
Serve hot with rice, brown or white. You can also serve with some crusty bread or some whole wheat pita bread.
Notes
In case you are planning to use aubergine, cauliflower, zucchini, beans consider these options
aubergine I will grill and add the flesh to the stew,
cauliflower florets with the chickpeas and
zucchini and beans just before I add the mashed chickpeas.
These are of course suggestions I am yet to try them out.