Herbed Chickpea Stew

Warm olive oil in a large skillet or saucepan over medium heat. 

Sauté garlic with a pinch of salt and pepper for 1 to 2 minutes or until golden. Stir in fresh tomatoes (no need to remove the seeds!) and mild paprika; cook, partially covered, until softened. 

If the pan dries up, add 1/2 to 1 cup water as needed. Mix in cooked canned chickpeas and cook for another 5 to 7 minutes.  Adjust for salt and pepper accordingly. Mix in basil.