Add 1 jar or can (280 g / 10 oz) of cooked chickpeas into a sieve and rinse under cold running water, finely mince 4 cloves of garlic and finely dice ½ of an onion

Heat a large fry pan with a medium-high heat and add in a generous 2 tbsp of extra virgin olive oil, after 1 minute add in the diced onions and minced garlic, mix with the olive oil, after 3 minutes add in a generous ½ tsp of sweet smoked paprika and a ¼ tsp of saffron threads, quickly mix it all together, then add in 1 cup of round rice, the drained chickpeas, ¼ cup of frozen peas and season with sea salt & black pepper, mix it all together until well combined, then add in 3 cups of vegetable broth, give it a quick mix and simmer on a medium-high heat

About 12 minutes after adding the broth into the pan and much of it has incorporated into the rice, lower the fire to a low-medium heat and simmer for 2 to 3 minutes or until all the broth has been incorporated into the rice, remove the pan from the heat and transfer into serving dishes, enjoy!