Add 3 cups (710 ml) vegetable broth into a sauce pan and heat with a medium-high heat

Heat a large fry pan with a medium-high heat and add in a generous ¼ cup (65 ml) extra virgin olive oil

Meanwhile, cut 1 potato (washed & patted dry) into ¼ inch (.635 cm) thick rounds

After heating the oil for 2 minutes, add in the slices of potato, making sure they´re all in a single layer, cook for 4 to 5 minutes per side

While the potatoes are cooking, roughly dice ½ onion, roughly mince 4 cloves garlic, thinly slice ½ green & ½ red bell pepper and finely grate 2 tomatoes

After cooking the slices of potato for 8 minutes (4 minutes per side), remove from the pan and set aside

Using the same pan with the same heat, add in the diced onions and strips of green & red bell pepper, mix with the olive oil, after 3 minutes and the veggies are lightly sauteed, add in the minced garlic, mix and cook for 30 seconds, then add in 1 tsp (2.30 grams) sweet smoked paprika, quickly mix together, then add in the grated tomato and simmer for 2 minutes, or until the tomato has thickend up, then add in 1 cup (200 grams) uncooked round rice, 1 ¼ cups (210 grams) cooked chickpeas and season with sea salt & black pepper, mix together until well combined, then add in the hot vegetable broth, give it one final mix and add the fried potatoes back into the pan, in a single layer

After simmer for 9 to 10 minutes and most of the broth has been absorbed, but there is still a little bit left, lower the heat to a low-medium, simmer for 3 to 4 minutes or until all the broth has been absorbed, then remove the pan from the heat and cover with a dishcloth, after 3 minutes uncover the pan, add to serving dishes and sprinkle with freshly chopped parsley, enjoy!