Coat the bottom of a large pot with the oil and place it over medium heat.

Give the oil a minute to heat up, then add the onion and bell pepper. Sweat the vegetables for about 5 minutes, stirring them occasionally, until the pepper begins to soften and the onion begins to become translucent

Stir in the garlic, cumin, coriander, and turmeric. Sauté the mixture for about a minute, until it becomes very fragrant, stirring constantly.

Stir in the broth, rice, and chickpeas. Raise the heat and bring the liquid to a boil, then reduce the heat until the liquid is just at a low simmer. Cover the pot and let the mixture simmer for 15 to 20 minutes, until all of the liquid has been absorbed.

Remove the pot from heat and let the mixture sit with the lid on for 5 minutes.

Remove the lid from the pot and fluff the rice with a fork. Stir in the lemon juice, zest, olives, and parsley. Season the mixture with salt and pepper to taste.

Divide onto plates and serve.