Drain 1 jar of chickpeas into a sieve and rinse under cold running water, once cleaned shake off any excess liquid and set aside, thinly slice 3 cloves of garlic, finely dice ½ of an onion, and roughly chop a handful of fresh parsley

Heat a fry pan with a medium heat and add 2 tablespoons of extra virgin olive oil, after 2 minutes add the sliced garlics and diced onions, mix with the oil and cook for 3 minutes, then add ½ teaspoon of sweet smoked paprika and ½ teaspoon of hot smoked paprika, mix together until well combined, then add 1 cup of tomato puree, about 2 tablespoons of freshly chopped parsley and season with sea salt and freshly cracked black pepper, mix together and simmer for 3 minutes

After 3 minutes add the chickpeas into the sauce, season again with sea salt and freshly cracked black pepper and mix together until well combined, simmer for another 3 minutes, then transfer to a large shallow bowl and garnish with freshly chopped parsley, enjoy!