In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add the minced garlic and continue to sauté for an additional minute, allowing the garlic to become fragrant.
Stir in the chopped red and green bell peppers. Cook for another 5 minutes, stirring occasionally, until the peppers soften and start to release their juices.
Add the 3/4 teaspoon of tomato paste to the skillet, stirring it into the vegetables. Then, mix in the drained and rinsed chickpeas, allowing them to warm through for about 2 minutes.
Add the 2 cups of cooked jasmine rice to the skillet, gently folding it into the vegetable mixture. Sprinkle in the 1/2 teaspoon of paprika and season with salt to taste. Stir well to combine, ensuring the rice is evenly coated with the flavors.
Finally, fold in the chopped small tomato. Remove the skillet from the heat and stir in the fresh parsley, reserving some for garnish.
