Season the meat generously with salt, pepper, and a portion of the spice blend. Brown the meat in olive oil in a heavy-bottomed pot until a rich crust forms. Remove the meat.

In the same pot, sauté the chopped onions and minced garlic until softened and fragrant.

Add the remaining spice blend to the pot with the onions and garlic. Toast for about a minute, stirring constantly, until the spices become highly aromatic. This releases their essential oils and intensifies their flavor. Return the browned meat to the pot.

Add the rice and broth (beef or vegetable) to the pot. Stir well to combine, ensuring the rice is evenly distributed.

If using canned chickpeas, rinse and drain them before adding them to the pot. If using pre-cooked chickpeas, add them now.

Bring the mixture to a boil, then reduce the heat to the lowest setting, cover the pot tightly, and simmer for approximately 1.5 to 2.5 hours. The goal is fork-tender meat and perfectly cooked rice that has absorbed all the flavorful liquid. Check periodically and adjust the heat as needed to prevent sticking or burning. Add a bit more broth if the rice seems dry before it's fully cooked. You're now incredibly close to savoring your very own favorite Terra Massoud!