Heat the oil in a large skillet or pan over medium-high heat. Add the onions and garlic and sauté until the onions turn translucent and begin to brown, about 5 minutes.
Add the tomatoes, smoked paprika, oregano, sugar, and salt. Bring to a simmer and cook for about 5 - 10 minutes until the sauce has reduced a bit and the tomatoes are darker in colour.
Add the chickpeas and black olives and cook another 2 - 5 minutes until warmed through. serve on slices of crusty bread and garnish with fresh parsley.
Notes
Oil-free: to make oil-free omit the oil and instead do a water or broth sauté. Make sure you buy olives that are packed in water or brine and not in oil.