FInely chop the onion, roughly chop the garlic, finely chop the green bell pepper, finely grate the tomatoes and drain the cans 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 (except for the grated tomato), mix continuously, after 4 to 5 minutes and the vegetables are lightly sauteed, add in the grated tomato, mix together and then simmer without mixing

Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the white wine and saffron, mix together and once again simmer without mixing

After 3 minutes and the alcohol in the wine has cooked off, add in the chickpeas, water and season generously with sea salt & black pepper, then add in the bay leaf, turn it up to a high heat and give it a gentle mix

In the meantime, add the rice into a fine sieve and rinse under water for 1 to 2 minutes

Once the water comes to a boil in the pan, add in the rice, give it one final mix so everything is evenly distributed, then place a lid on the pan and lower to a low medium heat, simmer for 15 minutes or until the rice is fully cooked through, then remove from the heat

Transfer into serving dishes and garnish with fresh parsley, enjoy!