Peel and chop the onions and garlic. Clean, core and also chop the bell pepper.
Sauté the onions and garlic in hot oil, add the paprika and stew. Pour in the tomatoes and the broth and bring to the boil. Let everything simmer for about 15 minutes. Drain the chickpeas and stir into the soup with the balsamic vinegar and sugar. Season the soup with salt, pepper, oregano and paprika, then refine with cream or crème fraîche.