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Heat a large fry pan with a medium heat and add in the olive oil.
After a couple of minutes, add in the chopped onion and garlic, mix together, and then mix every 1 to 2 minutes.
In the meantime, cut the potato (peeled) into small bite-sized pieces that are ¼ inch thick (0.635 cm).
After 4 minutes and the onion and garlic are lightly sautéed, add in the sliced potatoes, mix together, then mix every 1 to 2 minutes so everything evenly cooks.
About 5 minutes after adding the potatoes and they are lightly sautéed, add in the paprika, quickly mix together, then add in the grated tomatoes, canned chickpeas (drained and rinsed), and season with salt & pepper, mix together, and then simmer for a few minutes.
After 3 minutes and the grated tomatoes have slightly thickened, add in the broth and fresh thyme, raise to a high heat, and mix together.
Once it comes to a boil, add in the rice, mix together until well mixed, then lower to a medium heat and simmer for 15 to 18 minutes or until the rice is cooked through, mixing every 2 to 3 minutes to help release the starch from the rice.
Once the rice is cooked through, remove the pan from the heat, transfer into serving dishes, and top off with chopped parsley, enjoy!