Heat the oil in a medium pot with a lid over medium heat. Add the onion, garlic, carrots, green pepper and tomato. Fry, stirring from time to time, until the veggies are beginning to soften - about 5 to 7 minutes.

Meanwhile, place the rice in a strainer and run under cool water while swirling it with your fingers to remove some of the excess starch. Set aside.

Add the paprika and cumin to the pot and fry, stirring continuously so they don’t burn, for 30 seconds to bring out the flavors.

Add the rice, chickpeas, vegetable stock and soy sauce and stir to combine.

Raise the heat to bring the pot to a simmer, then put the lid on the pot and lower the heat to low. Allow to cook for 13 minutes. Don’t lift the lid.

Remove the pot from the heat but don’t remove the lid. Allow the rice to steam for 10 minutes.

After 10 minutes, lift the lid and stir the rice. Taste it and add salt if you think it’s necessary (I don’t). Serve with optional garnishes if desired.