Step 1

Heat the olive oil in a large pan and fry the onion for 4-5 minutes over medium heat until golden. Add the garlic and continue to cook for another minute until fragrant.

Step 2

Stir in the smoked paprika, oregano and chilli flakes, then add the rice and toast it for 1-2 minutes, stirring frequently.

Step 3

Next, add the chopped tomatoes and chickpeas and pour in all the stock. Bring to a boil, cover the pan with a lid, lower the heat and simmer for 20-25 minutes until the rice is cooked, stirring occasionally. If it looks too dry, add a bit more stock.

Step 4

Stir in the fresh parsley, season to taste, and serve immediately.