Heat a large fry pan with a medium heat and add in the extra virgin olive oil

Meanwhile, roughly chop the onion, roughly chop the garlic and roughly chop the tomatoes

Add the onion and garlic into the hot pan with the olive oil, mix together, after 4 minutes add in the ground cumin, give it a quick mix, then add in the tomatoes and continue to mix, after 5 minutes and the tomatoes are lightly sauteed, turn off the heat and let the mixture cool

Meanwhile, drain the cans of chickpeas into a colander and rinse under cold water

Once the mixture has slightly cooled off, add into a food processor, along with 1/4 cup (40 grams) of the chickpeas, 1/2 cup vegetable broth and season with sea salt & black pepper, pulse until you end up with a smooth puree

Heat the same pan with a medium heat, add in the puree, the beer and the saffron, mix together and simmer, after 5 minutes add in the drained chickpeas and season with sea salt & black pepper, mix together, then add in the bay leaves and place a lid on the pan, lower to a low-medium heat and simmer for 10 minutes

Transfer into shallow bowls and garnish with fresh parsley, enjoy!