Place chickpeas in large saucepan; pour in enough water to cover. Let stand overnight; drain.
Return chickpeas to saucepan; add enough fresh water to cover by 1 inch. Bring to boil; reduce heat to medium-low. Cover and cook for 1 1/2 to 2 hours or until tender; drain.
Preheat oven to 400°F. Heat oil in cazuela or Dutch oven set over medium heat; cook chorizo and onion for 5 to 8 minutes or until chorizo is starting to brown and onion is slightly softened.
Stir in chickpeas, rice, Sazón, Adobo seasoning and paprika; cook for 2 to 4 minutes or until well coated. Stir in 4 cups water, diced tomatoes and bouillon; bring to boil. Nestle head of garlic into center of rice mixture in pan.
Transfer to oven. Bake, uncovered, for 35 to 45 minutes or until rice is tender and liquid is absorbed. Let stand for 5 minutes before serving.
Garnish with parsley. Serve rice with a squeeze of roasted garlic over each serving.
Note: For a simple variation, add a handful of raisins and a handful of capers to the rice mixture before baking.