In a medium pot, heat olive oil over medium heat. Add the cumin, coriander, cinnamon, turmeric, and paprika, and saut? for 1-2 minutes until fragrant.

Add the rinsed basmati rice and stir to coat the rice in the spices.

Pour in the vegetable broth, season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and liquid is absorbed.

While the rice is cooking, prepare the toppings by chopping the cherry tomatoes, cucumber, and red onion.

If using canned chickpeas, drain and rinse them.

Once the rice is cooked, fluff it with a fork and divide it among serving bowls.

Top each bowl with chickpeas, cherry tomatoes, cucumber, red onion, and a drizzle of tahini.

Garnish with fresh parsley and serve warm.