oil, as needed
2 medium onions, chopped
4 cloves garlic, chopped
2 (28 ounce) cans tomatoes, undrained
4 tablespoons parsley
1/2 teaspoon thyme
1 (14 ounce) can chickpeas
2 cups rice
1. Heat oil, garlic and onions in pot big enough to hold all of the ingredients.
2. Add tomatoes, parsley, and thyme to the pot and bring to a boil. Add chickpeas and reduce to simmer.
3. Simmer for 20-30 minutes, then add rice. Cook until rice is tender. '