Step 1

In a 9- or 10-inch skillet, stir together the marinara, tomatoes & juices, cumin, paprika, pepper and chickpeas. Cook and stir over medium-high heat until the sauce just begins to bubble, then reduce heat to low and simmer for 10 minutes.

Step 2

While sauce simmers, thinly slice each avocado half, dividing each portion in half (four quarters total); fan out each 1/4 portion.

Step 3

Place each portion of avocado evenly on surface of tomato sauce; drizzle avocado with olive oil, if using. Let simmer for 3 to 5 minutes longer to warm the avocado. Sprinkle with parsley.

Step 4

Serve with crusty bread!