Heat the oil in a large pot.
Add the onion and cook for 5 minutes over medium heat, stirring occasionally.
Add the bell pepper, garlic, and Cayenne pepper and cook for another 2 minutes, stirring constantly.

Cut the chorizo into slices and add it to the previous preparation.
Add the crushed tomatoes and chickpeas, then season with salt and pepper to taste.
Bring to a boil and simmer for 10 minutes.

Meanwhile, cook the rice for 10 to 12 minutes in a pot of boiling salted water, until it is tender. Drain.
Add the arugula to the chickpea preparation.
Serve over a bed of rice and garnish with chopped basil.