Take the Red Bell Pepper (1) and put it over a flame to blacken on all sides.
Place red pepper in an air tight container and set aside.
Chop Onion (2) and Garlic (1 clove).
Add Olive Oil (to taste) to a heated pan.
Add onions and garlic and turn the heat to medium. Saute for 5 minutes.
Add Smoked Paprika (1/4 teaspoon), Crushed Red Pepper Flakes (to taste), Salt and Pepper (to taste). Reduce heat to low.
Remove red pepper from the container. Using a clean, used kitchen rag, gently remove the skin, remove the veins and dice.
Add diced peppers to the pan along with Fresh Thyme (6 sprig).
Add Canned Chickpeas (15.5 ounce) and Tomato (7 ounce). Squish the tomatoes with your hands while pouring to get the required texture.
Add Red Wine Vinegar (1 dash), salt and pepper and Water (1/4 cup). Cover and bring to a boil. Then simmer for 15 minutes.
Remove from heat and garnish with Italian Flat-Leaf Parsley (1 handful).
Serve in a bowl. Top with Feta Cheese (to taste) and drizzle with Olive Oil (to taste).
Enjoy as a side or as a main dish!