Heat oil in a large skillet over medium heat. Add chopped onion and garlic, stirring until fragrant and translucent, about 3–4 minutes.

Sprinkle in cumin, turmeric, paprika, and chili flakes. Cook for 1 minute until aromas bloom and spices coat the onions.

Stir in basmati rice, coating grains in the spiced onion mix. Pour in vegetable broth, bring to a simmer, then cover and reduce heat for 15 minutes.

Gently fold in cooked chickpeas, re-cover, and cook for another 5 minutes until rice is tender and chickpeas are heated through.

Uncover and scatter fresh spinach over the rice mixture. Stir gently until spinach is bright green and just wilted, about 2 minutes.

Remove from heat, fluff with a fork, then squeeze fresh lemon juice over the top. Season with salt and pepper to taste.

Transfer to a warm serving dish, then sprinkle chopped cilantro and toasted nuts for satisfying crunch.