Heat 1 tbsp oil in a large frying pan and cook the onion and garlic for 5 minutes, until softened.
Stir in the rice, chilli flakes and paprika, cook for a further minute, then add the stock and tomatoes. Bring to the boil and simmer for 10 minutes, stirring occasionally.
Add the runner beans, pepper and chickpeas and cook for another 10 minutes. Squeeze over the lemon juice and scatter with the parsley.
Serve with some extra lemon wedges on the side to squeeze over, if you like.