2 tablespoons vegetable oil
½ cup finely chopped onion
1 cup diced orange bell pepper
1 tablespoon yellow mustard seeds
1 teaspoon turmeric
⅛ teaspoon ground cloves
¼ teaspoon ground cinnamon
1 ¼ cups basmati rice
2 ½ cups vegetable broth
1 14-ounce can chickpeas, drained
Salt to taste