Add 3 cups vegetable broth into a sauce pan, pinch in ¼ tsp saffron threads and heat with a medium-high heat

Meanwhile, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

Roughly dice 1 large onion and roughly chop 3 cloves garlic

After heating the olive oil for 4 minutes, add in the diced onion & chopped garlic, mix with the olive oil, after 4 minutes and the onion is translucent, add in ½ tsp sweet smoked paprika, mix together, then add in ½ cup tomato sauce, mix and simmer for 3 minutes, then add in 1 cup uncooked round rice, 1 cup cooked chickpeas and season with sea salt & black pepper, gently mix together until well mixed, then pour in the hot saffron infused broth into the pan, turn up the heat to a high heat and give it one final mix so everything is evenly spread out

After 8 to 9 minutes and most of the broth has been absorbed by the rice, but there is still a little broth left, lower the heat to a low-medium heat and simmer for 2 to 4 minutes or until all the broth has been absorbed by the rice, then remove the pan from the heat and cover with a dishcloth

Meanwhile make the garlic sauce, add ½ cup mayonnaise into a bowl, finely grate 1 large clove of garlic over the mayonnaise, squeeze in 1 tsp fresh lemon juice, pour in 1 tbsp extra virgin olive oil and lightly season with sea salt & black pepper, whisk together until well mixed

After 4 to 5 minutes remove the dishcloth from the pan, serve directly out of the pan or transfer into serving dishes, with a dollop of the garlic sauce and a sprinkle of finely chopped parsley, enjoy!