1. Heat the oil in a large saucepan or pot over medium heat. Add the onion and garlic and cook for 1 minute. Add the water, rice, capsicum, salt and saffron. Bring to a boil. Reduce the heat to low. Cover and simmer for about 18 minutes, or until the rice is barely tender.
2. Add the tomatoes, then the peas, chickpeas and roasted capsicums to the rice. Cover and simmer for at least 5 minutes, or until all the liquid is absorbed. Remove from the heat and let sit for 5 minutes.
3. Sprinkle with the black pepper and gently toss with a fork to distribute the vegetables. Add the paprika and parsley before serving.
Calories 275, Kilojoules 1,155, Total Fat 3 g, Saturated Fat 0 g, Sodium 428 mg, Carbohydrate 48 g, Dietary Fibre 8 g, Protein 10 g
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