In a large pan, add the oil and then fry the onion for 10 minutes until soft.
Add the chopped veg and fry for a further 5- 7 minutes until the veg softens.
Now add in the smoked paprika, thyme, cumin and tomato purée, stir to combine.
Add the tomatoes and roast peppers, cover and cook for 15 minutes until everything softens.
You can now add the balsamic, seasonings and chickpeas. Stir to combine and check the seasoning.
Turn off the heat and add the extra virgin olive oil.