Peel and finely chop the onion. Wash and dice the pepper. Place both into a heated saucepan with the olive oil with a pinch of salt and pepper and cook for 2 minutes on a medium heat or until golden brown.
Chop the parsley and set aside.
Add in the tomatoes and 100ml water and bring to the boil.
Drain the beans and chickpeas and add to the tomatoes, another pinch of salt and stir, then simmer for 10 minutes or until the liquid has thickened and reduced to moist mix. Add the Tabasco sauce and stir in the rice gently.
Place the jambalaya onto a plate and sprinkle on the chopped parsley.