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Cook the rice as per package direction and set aside.
Combine the broth and onions in a pot over medium heat. Cook for 2-3 minutes or until the onions begin to soften. Add the chickpeas, peas, garlic, ginger, turmeric, cinnamon, cardamom, and chili powder. Cook for 3 more minutes.
Add the tomatoes, parsley, and dates to the pot and combine well. Reduce the heat to medium-low and cover the pot with a lid. Cook for 10 minutes, stirring occasionally.
Serve on a bed of rice and garnish with fresh parsley!