In a large soup pot, heat the olive oil over medium. Stir in the onions. Cook, stirring often, until the onions caramelize - 10 minutes or so. Stir in the rice, and then 9 cups of water or your favorite broth. Bring to a boil, and then dial back the heat to a simmer. Cook for 20 minutes or so, until the rice is just cooked through.
Stir in the chickpeas and kale and cook until heated through. If you want a thinner broth, add another cup of hot water. Now, getting the salt right here is key. If you used a salty broth, you’ll need a lot less than if you used water. If you under salt this it’s going to be bland, so take your time. Season with lots of fresh lemon juice. Served topped generously with the garlic-chili oil, and a little pinch of turmeric if you have some on hand.