Preheat your oven to 190°C/375°F/gas mark 5.
Put the chickpeas into an ovenproof dish and add a generous glug of olive oil, a teaspoon of curry powder and a pinch of salt and pepper. Mix andthen roast in the oven for about 25 minutes until golden brown.
Meanwhile, put the rice, water and a pinch of turmeric into a saucepan and cook over a medium heat with the lid on for about 7 minutes until all the water is absorbed and the rice is cooked. Then fluff the rice with a fork and mix in the chopped coriander.
To make the sauce, mix the plant-based crème fraîche or yogurt with half a teaspoon of curry powder and a pinch each of salt and pepper.
Serve the rice with a dollop of the sauce, topped with the chickpeas and garnished with flaked almonds.