Add 2 ½ cups vegetable broth into a sauce pan, along with ¼ tsp saffron threads and heat with a medium-high heat

At the same time, heat a large oven-proof fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in ½ onion finely diced, ½ red & ½ yellow bell pepper finely chopped and 4 cloves garlic roughly chopped, mix with the olive oil

After 5 to 6 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked paprika and quickly mix together, then add ½ cup tomato sauce and simmer for 2 to 3 minutes, or until thickened, then add in 1 cup uncooked round rice, 1 cup cooked chickpeas, ⅓ cup thinly sliced black pitted olives and season with sea salt & black pepper, mix together until well combined, then add the hot vegetable broth into the pan, turn off the heat and mix together, top off with a head of garlic in the middle of the pan

Add into a preheated oven, 210 C - 410 F, after 20 minutes and all the broth has been absorbed by the rice, remove the pan from the heat, garnish with lemon wedges and finely chopped parsley, enjoy!