Place the brown rice and 2 cups of water into a large pot. Bring to a boil over medium high heat. Cover pot, lower heat to a simmer, and cook until rice is light and fluffy.
Add the extra 1.5 cups of water, broccoli leaves, broccoli florets, chickpeas, garlic powder, and fresh ground pepper.
Simmer for 5-7 minutes or until the excess water is absorbed and the broccoli is tender.
Serve warm. Store leftovers in an airtight container in the fridge for up to 5 days.