Heat the olive oil in a large pot over medium heat.
Add the onions and sauté until soft and slightly translucent.
Add the garlic and red bell pepper. Once the garlic is cooked, add the rice and stir frequently until the rice starts to look translucent. Season with salt and black pepper.
Add in the water, reduce the heat to low, and allow the rice to gently simmer while covered until the water is absorbed and the rice is tender.
Once cooked and removed 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. Place 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 adjust the salt as needed.
Garnish with lemon wedges and serve.