Preheat a large fry pan to high heat. When the pan is hot, add the onions and garlic. Sauté, stirring often, until lightly browned, around 3 minutes.
Add the diced tomatoes to the pan. Stir and heat the mixture until most of the liquid has evaporated.
Add the saffron liquid, spices, rice, and lemon juice and to the pan. Cook and stir for 2 to 3 more minutes.
Add the chickpeas and 3 cups of liquid to the pan. Bring the mixture to a boil.
Reduce the heat to a simmer, cover and allow the ingredients to cook for 20 minutes.
Stir in the green peas, bring the pan back to a boil then reduce to a simmer again.
Arrange the bell pepper and lemon slices on top of the rice and slightly press them in.
If the rice seems to be drying out, add ¼ to ½ cup more liquid. Cover and simmer on low
for 10 minutes.
After 10 minutes, check to see if the rice is fully cooked and that the liquid has evaporated. If there’s a lot of liquid in the pan, uncover the paella until the excess moisture has boiled off. If the rice isn’t done, add another ¼ to ½ cup liquid and simmer with a cover until rice is fully cooked.
When rice is cooked and no excess liquid remains, serve and enjoy!