Steps
1. Rinse the Basmati rice under cold water until the water runs clear, then soak it for 20 minutes.
2. In a saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and sauté for another minute until fragrant.
4. Stir in the cumin, coriander, and cinnamon, cooking for an additional minute.
5. Drain the soaked rice and add it to the saucepan, stirring to coat the grains with the spices.
6. Pour in the vegetable broth (or water), add the chickpeas, and season with salt and pepper. Bring to a boil.
7. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked and the liquid is absorbed.
8. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
9. Stir in the chopped parsley, cilantro, and lemon juice before serving.