Heat oil in a pot then sauté onion, wiri pepper and thyme for about 3 minutes.

Add green seasoning and sauté for a minute or two.

Add coconut milk, chick peas, water and chicken bouillon and cook for about 5 minutes, then add rice and black pepper, stir.

Reduce heat to low then cover pot and cook for 20 minutes until all the liquid has absorbed and the rice is tender. Remove from heat and serve warm.