Directions

1. Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic and sauté for 5 minutes until soft and fragrant.

2. Add the chopped tomatoes, tomato paste, coconut sugar, paprika, cumin, and chili powder, and season with a pinch of salt and pepper. Stir to combine, then bring to simmer over medium heat and cook for 3 minutes.

3. Add the chickpeas and olives and stir to combine. Now reduce heat to low and simmer gently for 15-20 minutes.

4. Taste and adjust the seasoning as required. Serve topped with freshly chopped parsley and toasted bread.