Add the rice into a fine sieve, rinse under water until it starts running clear underneath, about 1 to 2 minutes, then add the rice into a sauce pan, along with the water and season with sea salt, heat it with a high heat

Once it comes to a boil, gently mix the rice, then place a lid on the pan and lower to a low heat

In the meantime, heat a large fry pan with a medium heat and add in the olive oil

While the oil is heating, finely chop the onion and roughly chop the garlic

Add the onion and garlic into the hot fry pan, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the flour, mix continuously for 1 to 2 minutes, then add in the paprika and cumin, quickly mix together, then add in the milk and broth, continue to gently mix together

Once the creamy sauce has slightly thickened, about 3 to 4 minutes, add in the chickpeas (drained and rinsed), lemon juice and season with sea salt & black pepper, mix together, then lower to a low heat

After cooking the rice for 15 to 18 minutes and it's cooked through (check package instructions on the rice you are using), remove the rice from the heat, let it sit with the lid on for a couple of minutes, then gently fluff the rice with a fork

Transfer some of the rice into a shallow bowl, then grab the simmering chickpeas and add some next to the rice, garnish with fresh parsley, enjoy!