Heat 15ml of olive oil in a pan over medium heat.
Fry the onion, red pepper, paprika, and cinnamon until softened.
Add 100ml olive oil, chickpeas, orange juice, zest, tomatoes, raisins, and pine nuts to the pan.
Heat the mixture gently just until warmed through.
Stir in the chopped parsley and remove from heat.
Preheat your grill to its highest setting.
Mix 45ml olive oil and lemon juice in a small bowl.
Place sardines on a baking tray and brush with the lemon oil mixture.
Grill sardines for 4-5 minutes per side until cooked through.
Serve sardines on toasted sourdough with the chickpea salad on the side.