To a large lidded pot, heat oil over medium heat until shimmering. Add in the onion plus a pinch of salt and cook, stirring occasionally until deeply caramelized. About 20-25 minutes.

Once caramelized, add the spices, cinnamon stick and thick cut oats. Cook for 3-4 minutes or until fragrant and toasted.

Stir in the coconut cream, chopped dates and salt plus 2 ¾ cup water. Bring to a boil, cover then reduce to a simmer and cook for 10 minutes undisturbed.

Turn off the heat and let the pot sit covered for another 10 minutes before serving. Divide among bowls and top with fresh chopped herbs and crispy chickpeas.

Lay the drained and rinsed chickpeas on several sheets of paper towel and gently pat dry to remove as much excess moisture as you can.

In a large skillet, heat oil over medium heat until shimmering then add the chickpeas in an even layer. Pan fry for about 10-12 minutes, tossing occasionally, until golden brown.

Add in the seeds and toast for an additional 5 minutes or so until fragrant and toasty. Top with flaky salt if desired and serve immediately.