Stir in the rice, tomatoes, bay leaves and thyme. Pour in the water and season with salt and pepper. Bring back to the boil, stirring occasionally. Reduce the heat to low, cover and cook gently for 25 minutes.
Add the peas, sweetcorn and chickpeas, forking them lightly into the rice mixture. Re-cover and continue to simmer for a further 5 minutes until the rice is tender and all the liquid is absorbed. Discard the bay leaves and thyme stalks and season to taste, then sprinkle with the parsley and serve.
Heat the olive oil in a large, heavy-based pan or casserole. Add the onion, celery, carrot, garlic and peppers. Sprinkle with the paprika. Cook for about 5 minutes, until the veg has softened slightly.