Wash the chickpeas well and boil them in plenty of lightly salted water. As soon as they are tender strain them and keep their broth. Return the chickpeas to the pot along with 3 water glasses of their broth. Add the tomato juice and the oil, and season with salt and pepper. As soon as they come to a boil, add the rice, stir, lower the fire, cover the pot and boil until all the liquids have been absorbed. Remove from the fire, allow the mixture to absorb the last of the liquids and serve on a platter.