Preheat oven to 220°C/430°F.

Cut peppers in half and clean the inside. Arrange peppers open face in a 9x13-inch baking dish. Lightly spray the peppers with oil and bake in the oven until lightly browned (about 10 minutes), remove the peppers from the oven and lower the heat to 200°C/390°F.

To Prepare the rice, place 2 tablespoons oil into a wide pot and fry the onion until lightly golden. Add paprika, salt, black pepper, turmeric, garlic, tomato paste, and date syrup, then mix well and cook for 1-2 minutes. Add rice, chickpeas, and boiling water and stir. When mixture boils, add the herbs and close the pot. Simmer on low for about 10 minutes.

Meanwhile, prepare the sauce. In a bowl combine olive oil, tomato paste, garlic, date syrup, salt, pepper and water, stir well.

Fill peppers with cooked rice and chickpeas and pour the sauce on top of and around the peppers. Bake uncovered for 20-30 minutes until the peppers are browned on the edges and the sauce is reduced.

Pay attention that the top of rice and sauce does not dry out and if necessary baste the peppers with the sauce during the baking.