Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

After 2 minutes add in 10 raw blanched almonds and 3 cloves of garlic, mix with the olive oil, cook for 3 minutes or until lightly sauteed, remove from the pan, transfer into a mortar and set aside

Using the same pan with the same heat, add in 1/2 onion roughly diced and 1/2 green & 1/2 red bell pepper finely chopped, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in 1/2 tsp sweet smoked paprika and quickly mix together, then add in 1/2 cup tomato sauce, mix and simmer

Meanwhile, pinch in 1/4 tsp saffron threads into the mortar with the almonds & garlic, also add in 2 tbsp finely chopped parsley and a pinch of sea salt, using a pestle, pound down on the ingredients until your form a paste

After simmering the tomato sauce for 4 minutes and it has thickend up, add in 1 cup canned chickpeas (drained & washed) and season everything with sea salt & black pepper, mix together, then add in 3/4 cup vegetable broth and the almond & garlic mixture, give it one final mix and simmer on a medium heat

Meanwhile get the salmon ready, cut the piece of salmon into squares that are 1/2 inch by 1/2 inch (1.27 cm by 1.27 cm) and season with sea salt & black pepper

After simmering the vegetables & chickpeas for 10 minutes and the broth has reduced in half, add in the pieces of salmon, mix them around so they´re evenly spread out, place a lid on the pan and cook for 4 to 5 minutes or until the salmon is just cooked through

Remove the pan from the heat, sprinkle with finely chopped parsley, serve directly out of the pan or transfer into serving dishes, enjoy!