Ingredients (serves 3–4):

For the rice:
• 1 cup (190g) basmati rice, rinsed
• 2 cups (480ml) water or broth
• 1 large yellow onion, thinly sliced
• 2 tbsp olive oil
• ½ tsp cumin
• ½ tsp turmeric
• Salt to taste

For the crispy chickpeas:
• 1 can (15 oz / 425g) chickpeas, drained and patted dry
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ¼ tsp garlic powder
• Salt & pepper

For the yogurt sauce:
• ½ cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 garlic clove, grated
• 1 tbsp chopped parsley or mint
• Salt, to taste

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Instructions:
1. Caramelize onions: In a large pan, heat olive oil and cook onions over medium-low for 25–30 minutes until golden and sweet. Add cumin, turmeric, and salt. Stir in rice to coat.
2. Cook rice: Add water or broth, bring to a boil, cover, and simmer for 15 minutes. Let rest, then fluff.
3. Make crispy chickpeas: Toss chickpeas with oil, spices, salt, and pepper. Roast at 425°F (220°C) for 20–25 minutes until golden and crunchy.
4. Mix yogurt: Stir together yogurt, lemon juice, garlic, herbs, and salt. Chill until serving.
5. Assemble: Serve rice topped with chickpeas and drizzled yogurt. Garnish with extra herbs or lemon zest.

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