1. In a medium saucepan, heat olive oil over medium heat. Add chopped onions and cook until translucent.

2. Stir in the minced garlic and sauté until fragrant, about 1 minute.

3. Add turmeric and stir for 30 seconds to bloom the spice.

4. Add the rinsed basmati rice and coat in the turmeric mixture.

5. Pour in the vegetable broth and add salt. Bring to a boil.

6. Cover, reduce heat, and simmer for 15 minutes or until rice is tender and broth is absorbed.

7. In a separate skillet, sauté the chickpeas with a bit of olive oil, salt, and pepper until warm and lightly crisped.

8. Fluff the rice with a fork, then stir in chickpeas, lemon juice, parsley, and dill.

9. Taste and adjust seasoning. Serve warm with a dollop of yogurt if desired.