Preheat the oven to 425°F.

Place chickpeas in a medium bowl, drizzle with 1 teaspoon olive oil, and toss to coat. Spread in a single layer on a rimmed baking sheet. Roast for 15 minutes until lightly crisp; set aside.

Into a medium pot over medium-high heat, add the remaining 1 teaspoon olive oil. When the oil is hot, add the onion. Cook for 2 minutes, stirring frequently until softened. Add the garlic and turmeric; cook for an additional 30 seconds.

Add the rice, stirring to coat, and cook for 1 minute. Add the chicken-style broth. Bring just to a boil then reduce the heat to low. Cover and simmer for 15 minutes, until the rice is done. Remove from heat and, leaving the lid on, let the rice stand for 10 minutes to firm up.