In a large saucepan over medium-high heat, cook onions in vegetable oil until onions are soft.

Add green onions, chopped peppers, and spices. Stir well, continue to cook for another minute, or until fragrant.

Add broth, chickpeas, potatoes, and cilantro, bring to a boil. Turn head down to medium and allow to simmer for about 20 minutes, or until mixture is desired thickness. (Note: It will continue to thick, so leave it a little loose!)

Preheat oven to 375 F, spray a 9 x 13" baking pan or casserole dish with pan spray.

Once filling has reached the right thickness, season with salt, to taste. Pour into the prepared pan.

Open the can of biscuits, split each in half (make 2 thinner rounds from each). Stretch / flatten each slightly, then arrange over the hot filling, overlapping slightly

Note: It’s important to place the biscuits on the hot filling, and bake it right away. The heat of the filling helps ensure that the biscuits bake all the way through.

Mix melted butter with remaining spices, brush over the biscuit topping.

Bake in preheated oven for 15-20 minutes, or until the biscuits are golden brown and cooked though.

Serve hot, topped with fresh parsley or cilantro, if desired!