Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, at the same time heat another large fry pan with a medium heat and add in ½ cup extra virgin olive oil

Meanwhile, finely dice ½ onion, roughly chop 4 cloves garlic, roughly chop 1 red bell pepper and cut 6 baby new potatoes into rounds that are ¼ inch (.635 cm) thick

Add the onion, garlic and red bell pepper into the pan with the 2 tbsp olive oil, mix together, after 5 minutes and the onion is translucent, add in 1 tsp sweet smoked paprika and ½ tsp ground cumin, quickly mix together, then add in 1 cup tomato sauce, the garbanzo beans (drained & rinsed) and season with sea salt & black pepper, gently mix together, then add in a generous ½ cup vegetable broth, ¼ tsp saffron threads and a bay leaf, mix together and simmer on a medium heat

While the garbanzos are simmering, add the cut potatoes into the other fry pan with the ½ cup olive oil, fry the potatoes for 13 to 15 minutes, or until golden fried, transfer into a dish with paper towels and season the potatoes with sea salt

After simmering the garbanzos for 15 minutes and the majority of the broth has been absorbed, but there´s still a little left, they are ready to go, transfer into serving dishes, add the fried potatoes into the dish and sprinkle with finely chopped parsley, enjoy!