Peel and finely chop the onion and poach it in a large frying pan with a generous splash of extra virgin olive oil. Meanwhile, drain the chickpeas and wash them well from the canning liquid. We add them to the pan when the onion be transparent and stir to mix well.
Crush with a ladle while stirring and cook the whole over medium heat for four or five minutes. Next we add the sweet paprika, the cumin, the fried tomato or tomato sauce and a little salt. Cook for a couple more minutes over low heatstirring so that it does not stick to the base.
If the morrococo was very thick, we can lighten it adding a little water or broth and cooking a couple more minutes. Once we are happy with the consistency of it, we can serve it as is or crush it to obtain a homogeneous cream. Be that as it may, we serve the morrococo hot, warm or cold, accompanied by toast on which to spread and other rolls.