Turmeric rice with crispy chickpeas

Preheat the oven to 400.

Strain off the chickpea water (aquafaba) for other recipes; rinse and drain the chickpeas in cold water.

Toss the chickpeas with the onion powder, garlic powder, smoked paprika, a pinch of salt and the avocado oil.

Spread on a parchment-lined baking tray and bake about 30 minutes until crispy.

Rinse and drain the basmati rice a couple of times to remove excess starch.

Finely chop the red onion; thinly slice the garlic and green chili; finely chop the red bell pepper.

Heat the chili oil in a saute pan over medium heat; saute the red onion five to six minutes, letting it caramelize.

Add the green chili and garlic and saute a couple of minutes; add the turmeric, smoked paprika and salt and saute a couple of minutes.

Stir in the rice, then the red bell pepper and saute a couple of minutes; add the water and make sure the rice is submerged.

When the water bubbles, turn to medium low, cover and cook 15 minutes.

Turn off the heat and let the rice steam another five minutes.

Gently fold in half or all of the crispy chickpeas; plate and garnish with fresh cilantro.