Spanish-Style Chickpeas

In a medium-size saucepan over medium heat, heat the olive oil and then simmer the diced onion until it is soft but not browned, about 5 minutes. Add the garlic, oregano, cumin, and smoked paprika, and simmer another minute or two until the garlic is fragrant but not browned.Add the drained chickpeas, tomato sauce, ¼ cup of the reserved chickpea liquid, ¾ teaspoon salt, and pepper to taste. Tip: To get every drop of sauce, you can pour the ¼ cup reserved chickpea liquid into the tomato sauce can or cup you used to measure. Swish it around, and then add it to the pan.Cook at a low simmer, stirring often, for 7-10 minutes or until thickened to your liking. Stir in the parsley and vinegar and taste for seasoning. I typically add another ¼ teaspoon salt at this point, depending on tomato sauce and beans used. If the chickpeas do not seem moist enough, add a splash or two of the reserved chickpea liquid (or an extra drizzle of olive oil, or both). Serve warm with a green salad and crusty bread.Leftovers keep, covered, and refrigerated, for 5-7 days. Reheat gently in the microwave or on the stovetop (in this case, you may wish to save the reserved chickpea liquid and add a drizzle or two to the pot) or enjoy cold or room temperature.