First, prepare the brown rice. Rinse the rice under cold running water until the water runs clear — you'll hear the grains clattering against the sieve, a good sign they are clean. Add the rice to a medium saucepan with the stock and a pinch of salt. Bring to a boil, then reduce the heat to a low simmer, cover, and cook for 35–40 minutes. The rice is ready when all the liquid has been absorbed and the grains are tender but still have a pleasant chew. You should see tiny steam holes on the surface of the rice when it is done.

Meanwhile, preheat your oven to 200°C (fan 180°C). Line a large baking tray with baking paper. On the tray, toss the drained chickpeas, red onion wedges, bell pepper strips, and whole garlic cloves with the olive oil, cumin seeds, smoked paprika, ground coriander, salt, and a good grind of black pepper. Spread everything out in a single, even layer — if the pieces are crowded, they will steam rather than roast.

Roast the vegetables and chickpeas for 30–35 minutes. Halfway through, give the tray a good shake. You are looking for the chickpeas to turn a deep golden brown and the edges of the onions and peppers to char slightly. The smell at this stage is intoxicating — smoky, sweet, and earthy all at once.

When the vegetables are done, remove the tray from the oven. Let the garlic cloves cool for a minute or two, then squeeze the soft, roasted garlic flesh out of their skins. Mash the garlic with the back of a fork and stir it into the roasted vegetables and chickpeas. This step adds a mellow, sweet garlicky depth that raw garlic simply cannot provide.

Fluff the cooked brown rice with a fork. You should see the grains separate easily, releasing a gentle steam. Squeeze the lemon juice over the rice and stir through gently — the acidity will brighten the whole bowl.

Assemble the bowls. Divide the lemon-scented rice among four bowls. Top generously with the roasted chickpeas and vegetables. Scatter the fresh parsley or coriander over the top, and add a dollop of yoghurt or a drizzle of tahini dressing if you like. Serve immediately, while everything is still warm.