Prepare the tempeh mixture: 
Add the onion, garlic, cilantro, and parsley to a food processor and blend until finely chopped. Transfer to a large bowl and add the Holy Plantz tempeh, lemon zest, cumin, salt, caraway seeds, breadcrumbs, and chickpea flour. Mix well until fully combined.

Shape and fry the patties: 
Form the mixture into patties and gently flatten into small discs. Heat about 1cm of oil in a pan and fry the patties until deeply golden on both sides. Set aside.

Prepare the sauce:
In a wide sauté pan or shallow pot, add the ingredients in this order: Olive oil, crushed sweet dried pepper, garlic, red peppers, green pepper, dried sweet peppers, preserved lemon, sliced lemon, Magi tomatoes, cilantro, harissa, paprika, cumin, salt, and a small drizzle of olive oil on top. Cover and cook for about 30 minutes until the vegetables soften and release their liquids.

Build the sauce:
Add 2 cups water and 2 cups cooked chickpeas. Cook for another 30 minutes until the sauce thickens slightly.

Finish cooking:
Add the tempeh patties to the sauce. Cover and simmer over low heat for another 1-1½ hours so the patties absorb all the flavor.

Serve:
Serve with fresh challah and enjoy.