- 400g chickpeas
- 3 cloves of garlic, thinly sliced
- ½ onion, finely diced
- 3 tbsp parsley, roughly chopped
- 2 tbsp extra virgin olive oil
- ½ tsp Spanish smoked sweet paprika
- ½ tsp hot paprika
- 250g tomato passata (pureed tomatoes)
- salt and black pepper
Drain the chickpeas into a sieve and rinse under cold running water. Once cleaned, shake off any excess liquid and set aside.
Heat up the extra virgin olive oil in a frying pan over medium heat, then add the garlic and onion, stir and soften for 3 minutes. Add the Spanish smoked sweet paprika and the hot paprika. Mix together until well combined.
Add the tomato passata and 2 tablespoons of freshly chopped parsley. Season with salt and ground black pepper. Mix together and simmer for 3 minutes.
Add the chickpeas to the sauce, adjust for salt and freshly ground black pepper and mix together until well combined. Simmer for another 3 minutes.
Transfer to a large shallow bowl and garnish with remaining parsley.