Vegan Bacalao a la Vizcaína

Name: Vegan Bacalao a la Vizcaína
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 10 Plum tomatoes, medium, ((3 cups roasted tomato puree)); 1 White onion, (diced, (about 2 cups)); 6 cloves Garlic, (minced); 2 cans (14 oz.) Chickpeas, drained, mashed with a fork; 1/3 cup Sliced, (pitted manzanilla olives); 1 tbsp. Capers; 3 Red bell peppers, (roasted, peeled, cut into strips); 1 bay leaf; 1-2 tsp. Finely chopped nori flakes; 1 lb. New potatoes, (cooked, peeled, cut in half); 1/4 cup Parsley, (chopped); 3 Pickled pepperoni or banana peppers (whole or sliced)