Bring the boullion to a boil in a medium saucepan with a tight fitting lid. When boiling, add the rice and the bay leaves. Reduce the heat to low and cover with the lid. Cook for about 20 until the broth has been absorbed and the rice is just tender.
Meanwhile, in a large skillet or dutch oven, saute the chopped veggies in a small amount of olive oil along with the turmeric, coriander, salt and pepper.
When the veggies are tender add the chickpeas and stir to coat with the oil and spices. Cook until warmed through or cooked, depending on your choice of protein. Add more oil if needed.
Remove the bay leaves then add the cooked rice, pistachios, prunes, chopped parsley, orange zest and juice to the skillet. Stir until well combined.