Put the onion in a wide saucepan with the oil, pine nuts, and allspice. Cook over medium heat until the onion is soft, 6-8 minutes. Add the rice, currants, and herbs and cook for a few minutes more. Season with 1/2 tsp salt and a little pepper, then add the water--2 cups for white rice, 2 1/4 cups for brown--ad the lemon juice. Bring to a boil. Cover the pan, reduce the heat to low, and cook until the liquid is absorbed and the rice is tender, 18-20 minutes for white, 40 minutes or longer for brown. Toss gently with the chickpeas, cover, and let stand for 10 minutes for the chickpeas to heat through.

Variations with Lentils: In place of all or a portion of the chickpeas, use cooked lentils, preferably the French green ones.