Drain the chickpeas. Roughly chop the vegetables. Sauté the onions and garlic in olive oil. Add the chickpeas, peppers, courgette and aubergine, continue to cook. Add the tomatoes, cover with wine and top up with stock. Cover and simmer over a low heat for 40-50 mins. Stir occasionally. Season with salt, pepper and spices to taste. Stir in the chilli, add the herb leaves.
Drain the rice, prepare in a steamer with a little water according to the packet instructions. Divide the rice into oiled cups and turn out onto plates. Serve the ratatouille alongside.