Step 1

Warm 1 Tbsp of the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Once the oil is shimmering, add the diced onion, carrot, celery and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

Step 3

Add ½ Tbsp of olive oil, the garlic, paprika, oregano, chilli flakes. Cook stirring constantly, about 1 minute, until the vegetables are coated with paprika and the mixture is aromatic. Stir in the drained chickpeas and cook for another minutes, in order to enhance the flavor.

Step 4

Stir in the canned tomatoes with their juice, the liquid (broth, water or chickpea liquid), add salt and pepper and bring to a boil, then reduce the heat to maintain a gentle simmer and cover the pot. Cook for 25 minutes, stirring only occasionally.

Step 5

Turn the heat off, let it cool slightly, then trasfer 1 cup of the mixture to a blender, puree until smooth and return the blended stew to the pot. Alternatively, you can use a stick blender to give a quick whizz. This step is optional, but it improves the texture of the stew.

Step 6

Finally, add the chopped parsley, and taste to make sure you're happy with the seasoning. You might want to add an extra pinch of salt, pepper or even chilli flakes if you prefer a spicer stew.

Step 7

Serve warm with crusty bread or some white or whole grains rice on the side.