Step 1

Peel and finely slice the garlic. Halve all the cherry tomatoes. Heat 1/4 of the olive oil in a large frying pan over a medium heat, add the garlic and smoked paprika and cook for 2 mins, stirring regularly. Add the chickpeas, along with the water from the jar, and stir to combine.

Step 2

Add the cherry tomatoes, then cover with a lid and cook for 10 mins.

Step 3

Meanwhile, add most of the roasted almonds, the rest of the olive oil, and the other ingredients for the sauce into a blender. Season with plenty of salt and pepper and blitz into a smooth sauce.

Step 4

Stir the sauce into the chickpeas, taste and season. Spoon into bowls or meal-prep boxes, top with feta, the rest of the roasted almonds, parsley and chilli flakes. It will keep in the fridge for 3 days.