Soak the dried chickpeas the day before. To do this, put the chickpeas in a bowl with double the amount of water and let them soak for at least 12 hours. If necessary, add a little more water, because the chickpeas will absorb some of the water.
Drain the soaking water and wash the chickpeas thoroughly with fresh water (uncooked chickpeas, like other legumes, contain the toxin phasin). Put the chickpeas in fresh water and baking powder (without salt!) and cook on low heat for 30-45 minutes. Add a pinch of salt only at the end of the cooking time. Once cooked, the chickpeas should mash easily but also retain their shape. Place the chickpeas in a colander, rinse and set aside.
Peel the turnip and cut it into bite-sized cubes. Peel and chop the parsnip, carrot and onion as well. Peel and chop the garlic, as well as the chili pepper. Grate the peel of the citrus fruits and squeeze out the juice, set aside. Put the sesame seeds in a pan and toast them briefly without fat. Heat olive oil in a pan and fry some vegetables and onions.
Sprinkle in baharat or another Arabic spice blend (like a homemade cumin, paprika, chili, nutmeg, and turmeric blend) and toss with vegetables. At the same time, toast a little of the spice mixture. But only for a while, otherwise the spices may turn bitter.
Pour in tomato juice and squeezed juice. Add citrus peel, soy sauce, garlic, chili, salt and a little honey. Let everything simmer on medium heat for about 30 minutes. Depending on the thickness of the turnip cubes, the cooking time can be shortened or extended. In the last minutes, add the cooked chickpeas and heat the stew through. Chop parsley and sprinkle sesame seeds over the stew.