Spanish Baked Rice with Chorizo and Chickpeas

Name: Spanish Baked Rice with Chorizo and Chickpeas
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, finely chopped; 2 teaspoons kosher salt, plus more to taste; 10 ounces chorizo, chopped into 1/2-inch cubes (fully-cooked Spanish or smoked, Spanish-style chorizo); 1 whole head of garlic, rinsed but not peeled; 1/2 cup currants (raisins can be substituted); 1 15-ounce can of diced tomatoes, including juice; 1 1/2 teaspoons paprika (smoked or regular); 1 16-ounce can of chickpeas, drained and rinsed (or double the chickpeas if you like them!); 2 1/4 cups uncooked Arborio rice (or Carnaroli rice or Spanish paella rice); 5 cups chicken stock (ideally homemade; unsalted or reduced sodium if purchasing)