• 2 tablespoons Iberia extra virgin olive oil
• ¼ cup finely chopped onion
• 1 finely chopped tomato
• 1 tablespoon of Iberia chopped garlic
• 4 oz Iberia chopped bell peppers
• 2 Can Iberia chickpeas (rinsed)
• ½ teaspoon paprika powder
• ½ Can Iberia tomato sauce
• 1 tablespoon finely chopped San Marcos jalapeño peppers

In a hot pan add the oil, fry the onion, garlic and tomato. Add the bell peppers, tomato sauce, jalapeños, chickpeas and sprinkle with paprika. Stir everything and cook until everything is very hot