Start by rinsing your basmati rice under cold water until the water runs clear. This helps remove excess starch and keeps the grains fluffy.

In a medium-sized pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Then stir in the minced garlic and cook for another minute until fragrant.

Add the turmeric powder to the pot and stir well, letting it toast for about 30 seconds. This will enhance its flavor! Next, mix in the drained chickpeas, coating them with the turmeric mixture.

Add the rinsed rice into the pot alongside the vegetable broth (or water). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and has absorbed all the liquid.

Once the rice is done, fluff it gently with a fork. Season it with salt and pepper to taste. Finish with fresh cilantro for a burst of color and freshness. Serve warm and enjoy!