Smoky Spanish Chickpeas & Rice

Smoky Spanish Chickpeas & Rice 2-3 tbsp olive oil 1 medium yellow onion peeled and chopped 3 cloves of garlic minced 1 tbsp smoked paprika 1 tbsp oregano 1 cup uncooked long grain white rice 1 oz can diced tomatoes 540ml/19 2 ml can chickpeas drained and rinsed well 540 /19 oz 1 1/2 cups vegetable broth 3/4 tsp salt - or to taste parsley to top if wanted Place the olive oil in a large skillet that has a matching lid. Add in the onions and fry on medium-high heat until soft and translucent, around 6-7 minutes. Add in the garlic, sautee for 2-3 minutes, then add in the paprika and oregano. Fry for another 1-2 minutes. Add in the uncooked rice and fry for 2-3 minutes. Add in the tomatoes, chickpeas and vegetable broth. Add salt to taste (this will depend on how salty your broth is to start) Stir until all ingredients are dispersed evenly throughout the skillet. Bring to a simmer, then reduce the heat to medium and place the lid on top. Simmer for 20-22 minutes, then remove the skillet - lid still on!- and let sit for another 5-6 minutes. Remove the lid, fluff the rice, top with chopped parsley and serve.