Preheat oven to 400F.
Slice the top off of the head of garlic; lay it on some aluminum foil and drizzle with olive oil, and black pepper. Seal aluminum foil over garlic and roast for 40 minutes. In a large saucepan, heat olive oil over medium heat. Add peppers and onions into the pan, coat with salt, paprika, chillies and cumin. Sauté for 8 minutes. Pour in the hand-crushed tomatoes, brown sugar, sea salt, and freshly cracked pepper. Let simmer for 20 minutes. Peel 8 cloves of roasted garlic and crush with a fork. Add garlic, chickpeas, lemon zest, mint, and parsley to the stew. Stir and heat through. Ladle stew into big bowls and serve with toasted whole-wheat pitta wedges.