Preheat oven to 450 F
Cook 1/2 cup rice with 1 1/2 cup water until soft
Chop onion and slice pepper
Wrap chickpeas with a paper towel to dry them
In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic, and pepper
Wash potatoes and cut into halves
Place in a bowl, toss with salt, thyme, garlic and pepper
Bake for 25 minutes on a baking sheet lined with parchment paper
Remove from oven, rearrange potatoes, spread chickpeas on a baking sheet
Now add the pepper and onions and bake for another 10 to 15 minutes, until everything is golden brown and crisp