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In a medium-size saucepan over medium heat, heat the olive oil and then simmer the diced onion until it is soft but not browned, about 5 minutes.
Add the garlic, oregano, cumin, and smoked paprika, and simmer another minute or two until the garlic is fragrant but not browned.
Add the drained chickpeas, tomato sauce, ¼ cup of the reserved chickpea liquid, ¾ teaspoon salt, and pepper to taste.
Cook at a low simmer, stirring often, for 7-10 minutes or until thickened to your liking.
Stir in the parsley and vinegar and taste for seasoning.
Serve warm with a green salad and crusty bread.