Soak the chickpeas overnight

The next day boil them in clean water.

Preheat the oven at 200 Celsiys with the fan on

Peel the carrots and cut them into slices

Finely chop onion and rosemary

Chop onion and tomatoes into slices.

Place the olive oil, onions, carrots, rosemary and smoked paprika in a fireproof dish, stir and bake in the oven for 15 minutes (stir once or twice)

Lower the oven temperature to 160 Celsius with the fan off.

Dilute the tomato paste in chickpea broth.

Place the chickpeas in the pan with the cooked vegetables and add broth from the pot that boiled the chickpeas, salt, pepper, tomato paste, garlic and mix well.

Cover the pan and bake for about 2 hours covered and another 10 minutes uncovered to get color.

Let it rest for about half an hour covered and serve.