Atomatados chickpeas

In a large pot put to cook chickpeas in water with a little salt (4 cups of water per 1 cup chickpeas) and a bay leaf. high heat (approx 1 hour 30 mins)

Meanwhile, in a skillet saute onion strong paprika, garlic, carrots and diced tomatoes. Let cook for 5 minutes

Then pour over the chickpeas. Down to low. Add diced zucchini Italian, merkén and tomato sauce. Simmer until the beans are soft, between 30 to 40 minutes

Finally add the olive oil and season to taste.