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Heat olive oil in a large saucepan over medium high heat. Add the onion and garlic and sauté until the onion is translucent, around 3 minutes.
Add the rice and stir until the rice becomes translucent, coated with the oil.
Add remaining ingredients. Place the lid on and bring to a boil, then turn the heat down to low. Cook for 12-15 minutes, or until all the liquid has been absorbed.
Remove from the stove, leaving the lid on, and set aside to reset for 10 minutes.
Fluff the rice up with a fork and serve with the Middle Eastern Shredded Lamb.
Tags: chickpea, dinner, middle-eastern, moroccan, pilaf, recipetineats, rice, side, vegan, vegetarian