Heat a large fry pan with a medium heat and add in the olive oil, after 1 minute add in the cloves of garlic (skins removed) and the blanched almonds, mix with the olive oil, after 3 minutes and the garlic and almonds are lightly sauteed, transfer into a mortar and set aside

Using the same pan with the same heat, add in the onion finely chopped, mix with the olive oil, after 3 minutes and the onion is translucent, add the tomatoes finely grated (about 2 cups / 450 grams), mix together and simmer for 10 minutes

Meanwhile, pinch in the saffron into the mortar with the almonds and garlic, add in the parsley and a kiss of sea salt, using a pestle pound down until you form a paste

Once the tomato sauce has slightly thickened, about 10 minutes, add in the canned chickpeas (drained and rinsed), the garlic & almond mixture and season with sea salt and black pepper, mix together until well mixed, then add in the broth and raise to a high heat, once it comes to a boil place a lid on the pan and lower to a low-medium heat, simmer for 10 minutes

Transfer the stew into shallow bowls and garnish with fresh parsley, enjoy!