Herb Rice and Chickpeas

Heat a pot on medium heat and add in the rice and 2 tbsp of olive oil. Toss together for 1-2 minutes on medium/high heat.
Add in the chopped herbs, chickpeas, salt and minced garlic. Mix together.

Pour in the water, cover the pot and bring it to a boil. Once boiling, reduce the flame to low and let the rice simmer for 15-20 minutes until all of the water is absorbed.
After 15-20 minutes, remove the pot from the flame and let it sit for 10 minutes before fluffing with a fork. Taste and adjust salt as needed
While the rise rests, slice the shallots into thin rounds.
Heat a small skillet on medium heat then pour in two tbsp of olive oil. Add the shallots and let them cook for 7-10 minutes until browned, tossing every 2 minutes.
Transfer the rice to a serving bowl or plate and top with the crispy shallots, slivered almonds and chopped parsley