Sauté the sliced garlic and olive oil in a medium skillet over medium heat until the garlic sizzles- careful not to burn.
Add the smoked paprika, chili flakes, and cumin seed and sauté until the spices are fragrant, about 1 minute.
Pour in the roasted tomatoes, chickpeas, roasted red pepper, and vinegar. Bring the mixture up to a boil, reduce the heat to medium low, and continue to simmer until slightly thickened, about 15 mins.
Divide into 3-4 portions and garnish with a dollop of Cashewgurt®, freshly zested lemon, and fresh cilantro. Serve with a nice hunk of toasted baguette, or any bread you love.