Cook rice according to package instructions, set aside and keep warm.
Place a medium saucepan on top of stove over medium heat. Once pan is warmed, add in 1 Tablespoon of olive oil.
Add bell pepper, onion and garlic and sauté until tender.
Add pumpkin pie spice, cumin and cayenne pepper and sauté for one more minute until vegetables are fragrant.
Next, add corn, red beans and chickpeas to the pan and combine with other vegetables and spices.
Then, add pumpkin purée, tomato purée, diced tomato, lemon juice and vegetable broth. Stir well together and let cook for 10 minutes on medium-low heat. Adjust salt and pepper before removing from heat.
Serve warm over white rice.