1. Discard the chickpea soaking water. Boil the chick peas for twenty minutes.
2. Preheat the oven to 175C. In a large cast iron pan, drizzle olive oil to coat the bottom. Using a slotted spoon, transfer the chick peas into the pot.
3. Add your tomato paste, crushed tomatoes, passata, bay leaf, garlic, thyme, chili, sugar, and salt and pepper. Scatter the sliced red onion and tomato on top.
4. Cover with the pot with a lid and place in the oven for 1 & 1/2 hours or until done. They are done when they are soft and not crunchy when eaten.