Heat olive oil in a large and deep skillet over medium heat.
Add the garlic and cook until fragrant, about 1 minute. Add the smoked paprika, cumin, oregano, cayenne pepper, and desired amount of black pepper to the skillet. Stir and saute the spices in the garlic and oil for 1 minute.
Add the onion to the skillet. Saute until the onion is soft and translucent, around 5 minutes.
Add the rice and saute for 2 minutes.
Add the chickpeas, artichoke hearts, tomatoes with juices, vegetable broth, and salt. Add the parsley leaving a small amount for sprinkling when serving. Stir all of the ingredients in the skillet until combined. Once the mixture reaches a boil, lower the heat to a simmer. Cover and continue to simmer for 20 minutes.
After simmering for 20 minutes, turn off the heat and allow to rest for 5 minutes still covered. Remove the lid, and fluff with a fork. Sprinkle remaining parsley over the mixture.
Serve in individual bowls with a lemon wedge to squeeze over each bowl.