Step 1

Roughly chop the onion, finely chop the carrot (peeled & washed), roughly chop the garlic and roughly chop the tomato

Step 2

Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

Step 3

After 1 minute add in the cut vegetables (except for the tomato), mix with the olive oil, after 5 minutes and the vegetables are lightly browned, add in the chopped tomato, continue to mix, after 3 minutes add in 4 jarred roasted red bell peppers, 1 tsp sweet smoked Spanish paprika and season with sea salt & black pepper, mix together and turn off the heat

Step 4

Once the mixture has slightly cooled off, add into a food processor, process until well mixed, then add in 1 1/2 cups water and continue to process until you end up with a smooth texture

Step 5

Add the sauce back into the same pan, heat with a medium heat, once it comes to a light boil, add in the chickpeas (drained & rinsed), season with sea salt & black pepper, mix together, then add a lid on the pan and lower to a low heat

Step 6

After 10 minutes remove the pan from the heat, transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!