Preheat the oven to 425ºF.

Heat 1 tablespoon neutral oil in a saucepan over medium heat. Add the red bell pepper, jalapeño, and diced onion and cook for 5 minutes until just beginning to soften. Season with a pinch of salt and pepper. Add the minced garlic and cook for 45 seconds until fragrant.

Add the turmeric powder and Kashmiri chili powder and stir to coat. Cook for 30 to 45 seconds until fragrant.

Add the rinsed jasmine rice and ½ teaspoon salt. Stir to coat in the spices and toast the rice for 45 seconds. Pour in 2 cups of water and bring to a boil. Reduce the heat to low and cover. Simmer for 15 minutes.

As the rice simmers, arrange the chickpeas on a baking sheet. Drizzle 2 teaspoons neutral oil over the chickpeas and season with 1 tablespoon curry powder and 1 teaspoon Kashmiri chili powder. Season with salt and pepper. Toss to coat and arrange the chickpeas in an even layer. Transfer to the preheated oven for 15 to 20 minutes or until the chickpeas are crisp and browned. Remove from the oven and set aside.

After 15 minutes, remove the cover and add the peas on top. Do not stir them into the rice. Cover and continue simmering for 5 minutes. Turn off the heat and let the rice stand for 10 minutes.

Remove the lid from the pot and stir to incorporate the peas into the rice. Taste and add more salt if needed.

Spoon the rice into bowls and pile the crispy chickpeas on top. Finish with minced cilantro or parsley and a lemon wedge on the side. Enjoy!