Morrococo de Jaen

Heat a large fry pan over medium heat with the olive oil.

Roughly chop the onion and garlic, add to the hot oil and saute, stirring every minute or so.

Finely grate the tomatoes.

After 6 to 8 minutes, when lightly browned, add the grated tomato and simmer.

Drain and rinse the chickpeas in a colander, reserving a few for garnish.

When the tomato has simmered 3 to 4 minutes and slightly thickened, add the chickpeas, paprika and cumin, and season with sea salt and black pepper.

Saute 3 to 4 minutes, breaking the chickpeas apart as you stir.

Off the heat, add the vegetable broth and blend with a hand blender until creamy; add more liquid if too thick.

Spread in a shallow bowl and top with a drizzle of olive oil, the reserved chickpeas, smoked paprika and chopped parsley.