I love chickpeas, soups and pretty much anything spicy...so seeing that this dish has all three going on it's really no surprise that it's one of my favorite winter dishes. It's one of those rustic dishes that kind of tastes like home, no matter where you're from. Super simple ingredients, relatively easy preparation and delicious. One thing to note though...I would consider this more of a soup than a stew because the broth is thin, but since it's served over bread I've stuck with calling it stew.
The original recipe, shown below, is from the Bon Appétit February 2012 issue and I've pretty much been making it consistently since then. Usually when I share recipes here I like to share my own adaptions that I think make them even better, but to be honest this one is so good in it's original form that it's pretty much identical to what you'll find here on the Bon Appétit website.
Two changes I do usually make though; I double the recipe below since it only makes about 4 servings and I roast my own peppers instead of buying pre-roasted peppers. Roasting your own peppers is so easy, cheap and makes your house smell so good that I strongly recommend it. As long as you have a gas stove you can follow my tutorial for how to do it included in this recipe...and then I promise, you'll never pay a premium for roasted red peppers again!