To a large pot or dutch oven, add the olive oil and diced onion.
Saute for about 5 minutes.
Add in the carrot, celery and garlic and saute an additional 5 minutes.
Add in all remaining ingredients (including the chickpeas) aside from the lemon juice and peas and bring to a low boil.
Reduce the heat to low and simmer with a lid slightly ajar for about 20 minutes or until the rice is cooked through. Stir every 5 or so minutes.
Stir in the peas and lemon juice.
Taste and adjust seasonings as desired. If you like it more brothy, add in an additional 1 cup of veggie broth. I prefer a more thick stew like consistency, so I left it as is.
Remove the sprigs of thyme and enjoy!