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Peel and finely slice the garlic. Halve all the cherry tomatoes. Heat ¼ of the olive oil in a large frying pan over a medium heat, add the garlic and smoked paprika and cook for 2 mins, stirring regularly. Add the chickpeas, along with the water from the jar, and stir to combine.
Add the cherry tomatoes, then cover with a lid and cook for 10 mins.
Meanwhile, add most of the roasted almonds, the rest of the olive oil, and the other ingredients for the sauce into a blender. Season with plenty of salt and pepper and blitz into a smooth sauce.
Stir the sauce into the chickpeas, taste and season. Spoon into bowls, top with feta, the rest of the roasted almonds, parsley and chilli flakes, and dig in.