Heat a stock pot with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

In the meantime, finely chop 1 small onion, roughly chop 4 cloves of garlic and cut 2 carrots (peeled) into small bite-sized pieces

Add the chopped vegetables into the stock pot, mix continuously with the olive oil, after 3 to 4 minutes and the onion is translucent, add in 1 tsp (2.5 grams) sweet smoked paprika and 1/2 tsp (.50 grams) dried thyme, quickly mix together, then add in 2 tomatoes finely grated, mix together and simmer

While the grated tomatoes are simmering, cut the potatoes (peeled) into small 3/4 inch (2 cm) thick bite-sized pieces

After 3 to 4 minutes and the grated tomato has thickened, add in the chopped potatoes and season with sea salt & black pepper, mix together, then add in 3 cups (720 ml) vegetable broth and 1 bay leaf, turn it up to a high heat, once it comes to a boil place a lid on the stock pot and lower to a low-medium heat

While the stew is simmering, make the vegetarian meatballs, drain a can of chickpeas into a colander and rinse under water, shake off any excess water and transfer into a large bowl, using a potato masher or a large fork, push down on the chickpeas until well mashed

Then add in the bread crumbs, crack in the egg, add the onion finely chopped, finely grate in the garlic, finely grate in the carrot (peeled), add the chopped parsley and 1/2 tsp ground cumin, then season with sea salt & black pepper and mix together, once well mixed, push down on the mixture to end up with a paste-like texture

To assemble the meatballs, grab a spoonful of the mixture and squeeze it in your hands, then shape into a ball, about the size of a golf ball

Heat a fry pan with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil, after a couple of minutes add in the meatballs, all in a single layer, fry for 6 to 8 minutes or until golden fried all around, then remove from the pan and set aside

After simmering the stew between 20 to 25 minutes and the potatoes are cooked through, add in 1/3 cup (50 grams) frozen peas, mix them into the stew, then gently add in the meatballs, place the lid back on the stock pot and simmer for another 2 to 3 minutes

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