Mediterranean Chick Pea Stew

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 *Cook's Note: Hot chile, omit if sensitive or prefer less heat. Whole-wheat pitas, cut into wedges and toasted, for serving