Add the raisins into a fine sieve with a bowl underneath, cover the raisins with warm water, drain the can of chickpeas into a colander and rinse under water, finely grate the tomatoes and cut off about a ¼ inch (.635 cm) from the bottom of the head of garlic

Heat an oven proof pan with a medium heat and add in the olive oil

After a couple of minutes add in the grated tomato, mix with the olive oil and then simmer

Once the grated tomato has slightly thickened, about 4 minutes, add in the paprika and ground cinnamon, quickly mix together, then add in the rice and mix continuously

After 2 minutes, add in the drained chickpeas, the soaked raisins (drained) and season with sea salt & black pepper, gently mix together, then add in the broth, raise to a high heat and give it a gentle mix

Once the broth comes to a boil turn off the heat, add the head of garlic cut side down in the middle of the pan, add into a preheated oven, bake option (bottom heat) 210 C - 410 F

After 20 to 25 minutes and all the broth has been absorbed, the rice should be perfectly cooked through, remove from the oven, serve directly out of the pan or transfer into serving dishes, enjoy!