Heat a stock pot with a medium heat and add in the olive oil

After a couple of minutes add in the slices of baguette and 3 cloves of garlic (whole and peeled)

In the meantime, finely chop the onion, roughly chop 4 cloves of garlic and cut the potatoes (peeled) into bite-sized pieces that are 2 cm - 3/4 inch thick

Once the slices of baguette and garlic are golden fried all around, remove from the pan and transfer into a mortar, set aside

Using the same pan with the same heat, add in the chopped onion and chopped garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the tomatoes finely grated and season generously with sea salt & black pepper, mix together and then simmer without mixing

Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the chopped potatoes, the cans of chickpeas (drained & rinsed beforehand), the vegetable broth and the bay leaf, turn up to a high heat and gently mix

When it comes to a boil, place a lid on the pan and lower to a low medium heat

While the stew is simmering, move back to the mortar with the fried bread & garlic, add in the chopped parsley and a kiss of sea salt, using a pestle pound down on the ingredients until you form a paste-like texture

After simmering the stew for 20 minutes and the potatoes are just cooked through (pierce with a toothpick), add in the bread & garlic mixture and gently mix together, then remove from the heat

Transfer into serving dishes and garnish with fresh parsley, enjoy!