Slice your whole head of garlic in half cutting through all the cloves with the skin on drizzle oil some black pepper and replace the top on and wrap in foil. Put it in a 160°c oven for 40-45 min or unli its soft and golden. Remove them from the paper and set aside.

Charr the peppers and peel the skins off then jullien them.

Put your peppers and roasted garlic in a container with a lid take a little bit of foil and put a hot coal on it and then pour oil over the coal and seal quickly. Let it smoke until ur ready to use them

To a hot 16 inch Paella pan add a oil and on medium heat add the chicken pieces and cook for about 10-15 min turning every one min make sure its not a high heat and set aside for later. If the heat is too high you will have tough over cooked chicken

To the same pan add your onion and tomato and cook on a low heat until the tomato dries out and the onion is golden this is your paella base

Bring your broth to a simmer in a saucepan. Taste your broth so that it is as salty as a soup even a bit more. Not too salty ofcourse.

Put the Rice in the pan and pour the simmered stock over it then spread the Rice so that it is evenly distributed in the pan and stirr on a high heat until it turns opaque. You do not stir any more from this point onwards.

Arrange the chicken, peppers, roasted garlic, chickpeas, minced chilli and black pepper on top. You do not stir!

Crank up the heat on high until the broth and rice are at the same level then turn it down completely. Use the smallest burner on the lowest heat you have on ur stove. Keep rotating the pan so that the flame hits the whole pan so the rice cooks evenly. Once the rice is cooked. If u want crank up the heat till u hear crackling then let it rest cover loosely for 5mins and serve