Sort and rinse dry chickpeas. Cover in water and cook in instant pot or on the stove.
Chop bell pepper and onion. Add to frying pan with just enough water to cover the bottom of the pan. Sauté until soft.
In a large stockpot, over medium heat, add peppers, onion, mixed vegetables, and vegetable stock. Bring to a simmer.
Once it is boiling, stir in diced tomatoes, tomato paste, garlic powder, onion powder, cumin, coriander, paprika, chili powder, salt, pepper and the chickpeas.
Remove from heat and add masa and cilantro.
Top with your choice of crunchy tortilla chips or sliced and toasted tortillas.