Finely chop the onion, roughly chop the garlic, finely chop the green bell pepper and roughly chop the carrot, drain the can of chickpeas into a colander and rinse under water

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes, add in the chopped vegetables, mix continuously, after 3 to 4 minutes and they´re lightly sauteed, add in the drained chickpeas, saffron, dried thyme and season with sea salt & black pepper, gently mix together, then add in the water and raise to a high heat

In the meantime, add the rice into a fine sieve and rinse under water, until it starts running clear underneath, about 1 minute, roll the slices of smoked salmon and cut into ½ inch (1.25 cm) chunks

Once the water comes to a boil, add in the rice, gently mix together, then place a lid on the pan and lower to a low-medium heat, simmer for 15 minutes or until all the liquid has been absorbed, then remove from the heat

Add in the chopped smoked salmon and fresh parsley, using a fork, gently flake the rice, serve directly out of the pan or transfer into serving dishes, enjoy!