Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions and saute until softened and slightly translucent.
Next add the garlic and red bell pepper and saute for a minute more.
Then add the rice to the vegetable mixture. Stir frequently for a couple of minutes until the rice starts to look translucent.
Stir in the water and bring to a simmer. Reduce the heat to low, cover the pot, and allow the rice to gently simmer until the water is absorbed and the rice is tender.
Remove the pot from the heat. Lift up the lid and add the chickpeas on top of the rice. Do not stir.
Lay a clean dish towel over the top of the pot. Replace the lid on top of the towel and allow the rice and chickpeas to steam for 5-10 minutes.
Fluff the rice with a fork and fold in the parsley. Taste and add salt and pepper, as needed. Serve with lemon wedges.
Notes
*Rinse the rice in a fine mesh strainer. This simple step will result in a fluffier rice pilaf.Leftover rice can be covered and refrigerated for up to 4 days. Reheat in a microwave or in a pot on the stove with a little water.