Heat the olive oil in a large soup pot.

Add the chopped onion and saute over medium-low heat until translucent.

Add the minced garlic and green bell pepper strips and continue to saute until golden.

Add the water, drained and rinsed chickpeas, undrained diced tomatoes, ground cumin, dried oregano, and dried thyme.

Bring the mixture to a rapid simmer, then lower the heat.

Cover the pot and simmer gently for 20 minutes.

Stir in the chopped fresh parsley and season with salt and pepper.

Adjust the consistency with more water if needed, keeping the stew thick.

Serve over a small amount of hot cooked rice, if desired.