Preheat oven to 425F. Whisk dry ingredients for chickpea batter in a large bowl. Whisk in almond milk and vinegar, and mix thoroughly until smooth. Set aside.

Sauté onion, garlic, and red pepper in olive oil in a large oven-proof saucepan over medium-high heat (cast-iron skillet works best).* Add cumin. After onions are soft and translucent, about 5 mins, add paprika, diced tomatoes, and tomato paste. Add salt and pepper. If the mixture gets too thick and sticky, add ¼-1/2 cup water slowly, until desired consistency is reached.

Make about 6-8 small wells in the sauce, and divide big dollops of chickpea batter among them. Let cook for 3-5 mins. As the bottom of the batter dollops start to get cooked during this time, you may stir them slightly with a wooden spoon so that they can get cooked more evenly. Cover the pan and let cook for 5-8 more mins, so that the batter will get cooked through.

When you see the top of the chickpea batter slightly hardened and not completely liquid anymore, remove the pan from heat. Optionally drizzle over the chickpea batter with 1 tablespoon olive oil and place the pan in the preheated oven. Cook for 8-10 mins, until the top is slightly browned.

Sprinkle with chopped parsley and serve immediately, alongside fresh baguette or pita bread!