1️⃣ Sauté the aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent. Stir in the garlic and cook for about 30 seconds, until fragrant.

2️⃣ Bloom the spices
Add the turmeric and cumin. Cook for about 30 seconds, stirring constantly, until fragrant. Have the broth measured and ready to pour in so the spices do not burn.

3️⃣ Toast the rice
Add the well-drained basmati rice and cook for 1–2 minutes, stirring frequently, until the grains are lightly toasted and evenly coated in the spices.

4️⃣ Simmer the rice
Pour in the chicken broth. Stir in the lemon zest, bay leaf, and salt, scraping up any flavorful browned bits from the bottom of the pot. Bring to a gentle boil, then reduce the heat to low, cover tightly, and cook for 10 minutes.

5️⃣ Add the chickpeas
Quickly remove the lid and scatter the chickpeas evenly over the rice. Cover immediately and continue cooking for 5 more minutes, or until the rice is tender and the liquid has been absorbed.

6️⃣ Rest and finish
Remove the pot from the heat and let it rest, covered, for 10 minutes. Discard the bay leaf. Add the lemon juice and parsley, then gently fluff the rice with a fork until everything is evenly combined. Taste and adjust the seasoning with additional salt and freshly ground black pepper, if needed.