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Cook 1 minced shallot in 2 tablespoons butter in a saucepan.
Add 1 cup basmati rice, 2 strips lemon zest, ½ teaspoon each ground coriander, cumin and kosher salt and ¼ teaspoon ground turmeric; cook 2 minutes.
Add ¾ cup water and one 15-ounce can chickpeas (undrained). Bring to a boil, then reduce the heat and cook 15 minutes.
Let sit, 10 minutes. Stir in the juice of ½ lemon.