Spanish baked rice with leek, bacon and chickpeas

Name: Spanish baked rice with leek, bacon and chickpeas
Cuisine: European, Mediterranean, Spanish
Ingredients: 2 tbsp olive oil; 250g streaky bacon, diced (alternatively use cooking chorizo, or a combination of both); 1 onion, finely diced; 2 leeks, white and pale green parts only, sliced, rinsed and well drained; 5 garlic cloves, skin on and left whole; 3 whole plum tomatoes from a tin, drained of juice; 1/2–1 tsp sweet paprika, to taste; 300g Spanish paella rice (risotto rice will do); 600ml hot chicken stock or boiling water; Small bunch flat-leaf parsley, chopped; Salt (optional); 400g tin chickpeas, drained and rinsed; Lemon wedges, to serve