Soak the chickpeas overnight, for at least 6-8 hours.

Chop the vegetables and sauté in olive oil until slightly golden brown.

Add the chickpeas to the same pot then pour the water over them, until covered.

Add the thyme sprigs, bay leaves, smoked paprika, salt and pepper to taste.

Boil the mixture slowly, on a low heat, moving the pot gently in a circular motion, to combine the ingredients without using a spoon.

Once the chickpeas have ‘melted’, after approx. 1 hour of cooking, add the orange marmalade and mix gently for a further 5 mins.

Serve with a drizzle of extra virgin olive oil.