Spanish Rice With Crispy Pimenton Chickpeas

Ingredients

• 1 tablespoon olive oil
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 cup long grain basmati rice
• 8 ounces (1 cup) tomato sauce
• ½ teaspoon sweet paprika
• ½ teaspoon salt
• 2 cups water
• juice of half a lemon
• 1 cup crispy pimenton chickpeas (recipe follows)
• two 15-ounce cans chickpeas (4 cups), rinsed and drained
• 2 tablespoons olive oil
• 1 ½ teaspoons sweet paprika
• 1 ½ teaspoons smoked paprika (pimenton)
• ½ teaspoon salt
• zest and juice of half a lemon
• 1 teaspoon fresh thyme