Golden Chickpea and Tomato Stew

Finely dice the onion and mince the garlic cloves.

Heat the olive oil in a large skillet over medium heat and sauté the onion until translucent, about 5 minutes.

Add the garlic and smoked paprika to the pan, stirring constantly for 1 minute until fragrant.

Pour in the crushed tomatoes and vegetable broth, then stir to combine.

Drain and rinse the chickpeas, add them to the skillet, and season with salt and pepper.

Simmer the mixture uncovered for 15 minutes, stirring occasionally until the sauce thickens.

Remove from heat and stir in the chopped fresh parsley before serving warm.