Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the chickpeas on a baking tray lined with baking paper
Drizzle over the oil, sprinkle over the smoked paprika, cumin, salt + pepper, and mix well
Bake in oven for around 20 minutes, until crispy and golden brown - mix them halfway through to ensure they cook evenly
For the risotto:
Heat the olive oil in a shallow, wide-bottomed pan with a lid
Add onion and garlic once the oil is hot and fry until they’re soft and slightly browned
Add the carrot, pepper and rice, along with the smoked paprika, turmeric and dried oregano or rosemary, and fry for a couple of minutes until fragrant
Add the stock cube, saffron, tomatoes, salt + pepper to taste and enough water to cover
Keep stirring the rice as it cooks, adding more water when necessary - it’s important to keep stirring as this releases the starch from the rice, which makes the creamy texture of risotto
Once you think the rice is as soft or as hard as you want it to be (will generally take 10-15 minutes to cook), turn off the heat and leave the pan with the lid on for five minutes before serving
To serve:
Serve the risotto into bowls or plates, and top with the crispy chickpeas
You can also top with rocket (arugula) or fresh parsley