Add the broth into a sauce pan, along with the sprig of rosemary, heat with a medium heat

At the same time, heat a large fry pan with a medium heat

Meanwhile, finely chop the onion, roughly chop the garlic, finely chop the red & green bell peppers, finely chop the carrot (peeled) and finely grate the tomatoes

Add in the olive oil into the hot pan, along with all the chopped vegetables (except for the grated tomatoes), mix the vegetables around so they´re coated in the olive oil, saute for 4 to 5 minutes, then add in the paprika and thyme, quickly mix together, then add in the grated tomato and simmer

Meanwhile, rinse the rice and drain the chickpeas and rinse as well

After 3 to 4 minutes and the grated tomato has slightly thickened, add in the rice, chickpeas and season with sea salt & black pepper, mix together until well mixed

Remove the sprig of rosemary from the hot broth and pour the broth into the fry pan, give it one final mix, then place a lid over the pan and lower to a low-medium heat

After about 15 minutes and there is no broth left, remove from the heat, using a fork fluff the rice, then transfer into serving dishes, garnish with sliced hard boiled eggs and fresh parsley, enjoy!