Drain a 20 ounce can of cooked chickpeas into a sieve, rinse under cold running water, cut 1 large potato into ½ inch thick chunks, roughly dice ½ of a green and ½ of a red bell pepper, finely dice ½ onion and finely mince 4 cloves of garlic

Heat a stock pot with a medium-high heat and add in ¼ cup extra virgin olive oil, after 1 to 2 minutes add in the diced onions and minced garlic, mix with the olive oil, after 2 to 3 minutes and the onions are translucent, add in the chopped green & red bell pepper, continue to mix with the olive oil, after 5 minutes and the bell peppers are soft, add in the chopped potatoes, drained chickpeas, 1 tsp sweet smoked paprika, ½ tsp dried thyme and season with sea salt & black pepper, gently mix together until well mixed, then add in 3 cups of cold water and ¼ tsp saffron threads, give it a mix and bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat

After 20 to 25 minutes the potatoes should be perfectly cooked, remove the lid from pan, pierce a potato with a toothpick, if it easily goes in, the potatoes are done, remove the stock pot from the heat, transfer into shallow bowls and sprinkle with freshly chopped parsley, enjoy!