Gently sauté your onion and capsicum in the olive oil in a saucepan.
When the onion starts to sweat, add your rice and stir around for 3-4 minutes.
Now add your chickpeas and salt & pepper to season.
Using the same sized cup as you did for your rice, add two cups of hot water or chicken stock to your rice.
Turn the heat to high, give your mixture one stir and bring to the boil.
Once your rice and chickpeas are at boiling point, cover with a lid and turn the heat to low (we leave a slight gap to allow some steam to escape).
Meanwhile, if you are serving your rice and chickpeas with chicken, pull or shred a handful of cooked chicken and keep to one side.
After 8-10 minutes, check your rice and chickpeas to see if the water has absorbed.
Remove from the heat, place your chicken over the top of your nohutlu pilav and replace the lid.
Leave to stand for 5 minutes with the lid on.
To serve, you can either mix the chicken into your rice and chickpea pilaf or you can remove the chicken before stirring your pilaf. You can then serve the chicken either over the top of your nohutlu pilav or on the side.
Top your rice and chickpeas with pickled chilli peppers.