Rinse and wash the Basmati rice. Add 1 cup of rice to 1.5 cups of water in a pot.

Add turmeric (¾ teaspoon), a bay leaf, a pinch of salt, and a tablespoon of black pepper to the rice.

Start the rice on high heat until it comes to a boil. Once boiling, cover the pot halfway to let steam escape, then lower the heat and let it simmer until all the liquid is absorbed.

Prepare the greens: Wash and chop the collard greens and kale, removing tough stems if desired.

For the collard greens, pour boiling water over them in a bowl and let sit for a few minutes. Drain.

For the kale, pour boiling water over them and let sit for a couple of minutes. Drain.

In a separate bowl, combine the drained greens.

Prepare the chickpea sauce: Strain the chickpeas, saving the liquid (aquafaba).

In a small bowl, mix 1 tablespoon of corn starch with the chickpea liquid to create a slurry.

Dice garlic cloves. Zest and juice 1 lemon.

Chop parsley and slice scallions.

In a sauté pan, heat some olive oil over medium-high heat.

Add the prepared greens to the hot pan. Add most of the diced garlic, lemon zest, lemon juice, a pinch of salt, and black pepper.

Add about half of the corn starch slurry and a little water to the pan with the greens. Stir to combine and create a sauce.

Cook the greens for a few minutes until tender and vibrant green.

In a separate pan or the same one after removing the greens, add a little more olive oil.

Add the chickpeas to the pan. Add some of the remaining garlic mixture, black pepper, and a pinch of salt.

Add the remaining corn starch slurry and about ¼ cup of water to the chickpeas. Stir in the chopped parsley and sliced green onions.

Cook the chickpea mixture until it thickens into a sauce.

Once the rice is cooked (no liquid visible), turn off the heat and let it sit covered.

Serve the garlicky greens and chickpea sauce over the turmeric black pepper basmati rice.