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In a large dutch oven or an oven safe pot with a lid, saute the onions and bell pepper on medium to medium high heat with some olive oil, salt and pepper. It helps to cover the pot. Add a little water if you don’t want to use too much oil to steam-saute them.
Once the pepper and onions are soft, add the potatoes, garlic, chickpeas, white beans, tomatoes, vegetable broth, wine/vermouth, sugar, dried herbs, spices, bay leaves and more salt and pepper.
Bring to a gentle boil. Immediately turn down the heat, simmer, covered for about 5-7 minutes.
Meanwhile, preheat the oven to 350 degrees.
After 5 minutes of stove top simmering, place the pot in the oven and cook for an additional 30-40 minutes or until the potatoes are tender.
When the stew is finished cooking, remove bay leaves. Adjust the salt and pepper. Also add a pinch more of dried oregano, mint and cinnamon.
Serve with any of the suggestions listed in serving options above.