In a one-pot or large skillet, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until it turns soft and translucent, about 3-4 minutes. Then, add the minced garlic and sauté for another minute until fragrant.

Next, toss in the cumin and paprika, stirring to coat the onions and garlic.

Stir in the rice, chickpeas, black beans, and diced tomatoes. Make sure everything is well-mixed to allow the flavors to marry.

Add the vegetable broth, followed by salt and pepper to your taste. Bring the mixture to a gentle boil.

Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 20 minutes, or until the rice absorbs the liquid and becomes fluffy.

After the cooking time, fluff the rice with a fork and adjust seasoning if needed. Sprinkle with fresh parsley for a burst of color and flavor!