Middle Eastern Spiced Chickpea and Tomato Skillet

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened and translucent.

Add the minced garlic, ground cumin, smoked paprika, and cayenne pepper (if using) to the skillet. Cook for 1 minute, stirring constantly, until fragrant.

Pour in the undrained diced tomatoes and bring the mixture to a simmer. Cook for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Stir in the rinsed and drained chickpeas. Continue to simmer for another 5 minutes, ensuring the chickpeas are heated through and absorb the sauce's flavors.

Remove the skillet from the heat. Stir in the fresh chopped parsley, salt, and black pepper. Taste and adjust seasonings as needed.

Serve hot, perhaps with a side of warm pita bread or a dollop of plain yogurt.