Soak the chickpeas in a deep dish overnight. The next day, boil them for 20 minutes in a pressure cooker and remove from heat. Drain them and reserve half of the chickpea broth to add to the baking dish.

Prepare the tomato sauce separately in a pan. Add the grated tomato, cut the peppers into strips. Finely chop the green onions, onion, leek, and garlic.

Add the paprika, salt, pepper, olive oil, a little water, and stir. Let the vegetables simmer for 15 minutes, and when ready, spread them in a baking dish. Add the partially cooked chickpeas, the reserved broth, and enough water. Add the parsley, bay leaf, a sprig of fresh oregano, and a sprig of fresh rosemary. Bake covered with aluminum foil at 392°F (200°C) for half an hour until the dish thickens and is ready!

Good luck!