Add the oil to a large, deep skillet over medium heat. Once hot, add the onion, garlic, bell peppers, and carrot; cook for 5-6 minutes, stirring every few minutes.
Add the crushed tomatoes, stir, and cook another 5 minutes.
Add the soy sauce and the spices (oregano through caynnee) and stir. Add the rice and vegetable broth; increase heat to medium-high and bring to a boil. Cook for 15 minutes or until the rice is cooked.
Stir in the chickpeas and kidney beans; cook 1 to 2 minutes more. Serve hot.