1. In a large nonstick skillet, heat olive oil over medium-high heat until it shimmers. Add onions, adjust heat to medium-low, and cook, stirring frequently, until onions are soft and pale gold, about 20 minutes.
2. Add garlic and paprika and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring occasionally, until they soften and give up some of their juice, about 2 minutes. Add sherry, stir to combine, and cook until flavors have blended, about 1 1/2 minutes. Add chickpeas, stir to combine, cover pan, and cook until chickpeas are warmed through, about 2 minutes. Add salt, pepper, and parsley, stir to combine, and serve hot, warm, or at room temperature.
Source: Hannaford fresh Magazine, May - June 2008