Rice: Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft and slightly translucent. Add the garlic, cumin, turmeric, salt, pepper, and rice to the pot. Stir frequently for a minute or two until the spices are well-mixed with the rice. Add the water and bring to a boil. Reduce heat to low, cover the pot, and allow the rice to simmer until the water is absorbed and the rice is tender (Approximately 10-15 minutes). Using a clear glass top is very helpful when making rice!

Remove the lid and mix the rice well. IF your eaters like cilantro, add chopped fresh cilantro and mix well.

Chickpeas: While the rice is cooking, drain, rinse, and pat dry the chickpeas. Rinse until no more foam appears on the chickpeas. Heat olive oil in a sauté pan (non-stick is great). Add chickpeas, smoked paprika, and salt. Use a spatula or spoon to mix the chickpeas well until the ingredients are well distributed. Spread out the chickpeas to let them cook for a minute, then mix and spread out and let them cook a bit again. Do this for approximately 10 minutes. Chickpeas should be dry, but not too dry, and no longer taste like they were ever in a can! 

Veggies: The simplest thing to do is buy a steam bag of frozen mixed veggies and throw it in the microwave.  You can also use any leftover vegetables in your fridge. I like to buy a frozen bag of mixed corn, peas, carrots and green beans.

To assemble the pilaf: Mix rice, vegetables, and chickpeas.