Peel and chop the onion.
Pour the olive oil into a large pan and set over a medium/low heat.
Add the onions and cook for 5 minutes until soft and translucent.
Whilst the onions are cooking, chop the garlic, bell pepper, tomato, and sun-dried tomatoes.
Add the chopped veg to the onions and cook for a further minute.
Drain and rinse the chickpeas and add them to the pan along with the dried parsley, basil, oregano, salt, and black pepper.
Add the tomato paste and vegetable stock, bring to a simmer then cover and cook for 20 minutes over a low heat.
Remove the lid and increase the heat. Cook the stew for 10 minutes until thickened.
Use a potato masher to break down some of the chickpeas then serve garnished with fresh parsley.
