1: Drain and rinse the chickpeas.
2: Dice the yellow onion.
3: Mince the garlic.
4: Chop the fresh tomatoes or open the canned tomatoes.
5: In a large pot, combine chickpeas, onion, garlic, tomatoes, vegetable stock, brown rice, smoked paprika, oregano, chilli flakes, and salt and pepper.
6: Bring to a boil, then reduce heat and simmer until the rice is cooked and liquid is absorbed.
7: Stir in fresh parsley and top with vegan parmesan cheese before serving.
