Drain Chickpeas (1 can) into a sieve and rinse under cold running water. Once cleaned, shake off any excess liquid and set aside.
Thinly slice Garlic (3 clove).
Finely dice Onion (1/2).
Roughly chop Fresh Parsley (1/4 cup).
In a fry pan over medium heat, add Extra-Virgin Olive Oil (2 tablespoon). Let warm for 2 minutes.
Add the garlic and onion. Stir together with the oil and cook for 3 minutes.
Add Spanish Smoked Sweet Paprika (1/2 teaspoon) and Hot Paprika (1/2 teaspoon). Mix together until well combined.
Add Canned Tomato Purée (1 cup) and about 2 tablespoons of freshly chopped parsley. Season with Sea Salt (1 pinch) and Ground Black Pepper (1 pinch). Mix together and simmer for 3 minutes.
Add the chickpeas into the sauce, then season again with sea salt and freshly cracked black pepper and mix together until well combined. Simmer for another 3 minutes.
Transfer to a large shallow bowl and garnish with remaining parsley. Serve and enjoy!