Chickpea Delight

1.In a medium saucepan, heat a drizzle of olive oil over medium heat, then add the chopped onion. Sauté for 1.5 minutes, stirring occasionally, until the onion has softened, then add the minced garlic and continue cooking for 30 seconds.

2.Add the diced tomatoes along with the chickpeas, paprika, and 150 ml of water. Turn up the heat, cover, and let simmer for 7 minutes, until the tomatoes start to break down.

3.Season generously with salt and pepper, then spoon half of the mixture into a shallow bowl. Serve as is or topped with a generous spoonful of Greek yogurt.

4.Allow the remaining chickpea mixture to cool, then transfer it to an airtight container (it keeps for 4 days in the refrigerator): this is your second portion to save for another time.