In a saucepan, combine 2 cups of water, 1 cup of uncooked basmati rice, 1 teaspoon of dried thyme, and 1 bay leaf.
Cook the rice mixture according to package instructions and set aside.
In a skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
Add 1 can of chickpeas to the skillet and cook until they start to lightly brown, about 5 minutes.
Stir in 1/3 cup of parsley and 2 tablespoons of sun-dried tomato oil, and cook for an additional 5 minutes.
Add 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1 teaspoon of salt, and 1 teaspoon of pepper, and cook for 12 more minutes.
Remove the skillet from heat and mix the rice and chickpea mixture together until the rice is a golden color.
Stir in the remaining 1 tablespoon of butter (cubed) and 1/3 cup of Parmesan cheese.