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Preheat the oven to 425° F.
Add the cherry tomatoes, chopped onion, garlic, cinnamon sticks, lemon peels, spices and sugar to a large lidded pot. Toss with olive oil to combine and bake covered for 20 minutes.
Drain and rinse the chickpeas. Reserve ¼ cup of the canning liquid (aquafaba) and 2 tbsp of chickpeas for the basil aioli.
Once the tomatoes have softened in the oven, stir in the remaining chickpeas, rice, olives and capers. Season generously with kosher salt and black pepper. Cover the dish and return to the oven for another 25 minutes.
Meanwhile, make the basil aioli. Add the aquafaba, chickpeas, lemon juice and salt to the container of a high speed blender. Blend until very smooth. With the blender running on low, slowly drizzle in the olive oil until the aioli thickens. This may take a couple minutes of continuous blending. Finally, add the chopped basil and blend until smooth.
Serve the baked rice in shallow bowls with a drizzle of basil aioli and more fresh basil.