Vegan Spanish Chickpeas and Rice

Heat the olive oil in a large pan and fry the onion for 4-5 minutes over medium heat until golden. Add the garlic and continue to cook for another minute until fragrant.
2 tbsp olive oil
2 medium onion
3 garlic cloves
Stir in the smoked paprika, oregano and chilli flakes, then add the rice and toast it for 1-2 minutes, stirring frequently.
1 tbsp smoked paprika
1 tbsp oregano
¼ tsp chilli flakes
9 oz long rice
Next, add the chopped tomatoes and chickpeas and pour in all the stock. Bring to a boil, cover the pan with a lid, lower the heat and simmer for 20-25 minutes until the rice is cooked, stirring occasionally. If it looks too dry, add a bit more stock.
1 can (14 oz / 400 g) chopped tomatoes
2 cans (14 oz / 400 g) chickpeas
4 cups vegetable stock
Stir in the fresh parsley, season to taste, and serve immediately.
2 tbsp fresh parsley
Salt and pepper to taste