Simmered Chickpeas And Tomatoes

 2 tsp olive oil
 2 shallots, diced
 2 cloves garlic, minced
 ½ tsp smoked paprika
 ½ tsp sweet paprika
 ½ tsp brown sugar
 1 can (14oz./400g) chopped tomatoes
 1 can (14oz./400g) chickpeas, drained
 4 slices bread, toasted
 handful parsley, to garnish
 ⅓ cup (60g) olives, halved, to garnish

1

Heat the olive oil over medium-high heat on a medium pan. Add shallots and cook for 2-3 minutes, then add garlic and cook for another 1-2 minutes

2

Add all the spices to the pan and mix well. Next add in the chopped tomatoes and 2 tbsp. of water. Simmer
on low-medium heat until the sauce has reduced, around 10 minutes.

3

Mix in the drained chickpeas, season with salt and sugar and cook for another 5 minutes until warmed through.

4

Serve on the toasted bread with parsley and black olives.