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1
Preheat the oven to 325u00b0F. Toss cashews with 1 tablespoon olive oil and a big pinch of salt on a sheet pan and toast until deeply golden, tossing halfway through, about 15 minutes. Transfer to a plate to cool and increase oven temperature to 425u00b0F.
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2
Dry chickpeas well on kitchen towels. Spread on the sheet pan and toss with 2 tablespoons olive oil and a big pinch of salt. Bake until crispy, tossing halfway through, 25 to 35 minutes (the drier the chickpeas were when they went into the oven, the crispier they'll get). Set aside.
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3
While chickpeas bake, heat remaining 2 tablespoons oil in a Dutch oven over medium heat. Combine red pepper flakes, paprika, cumin, and turmeric in a small bowl, then stir into the hot oil. Let bloom for 30 seconds. Add onion and garlic, season with salt, and cook for 5 minutes, until the onions are soft. Add the rice, stirring often, and cook until the grains just being to toast, about 5 minutes.
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4
Stir in 1 1/2 cups water and another good pinch of salt, making sure to scrape up any bits stuck to the bottom of the pot. Bring mixture to a boil, then reduce heat to low and cover. Let rice cook for 12 minutes. Uncover the pot, remove from heat, and stir in the peas. Cover the pot with a clean kitchen towel, replace the lid, and let rice steam for 5 to 10 minutes.
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5
Crush the cashews and stir half of them into the rice along with chickpeas, sour cherries, and half the scallions. To serve, pour rice into a shallow serving dish and top with herbs, and remaining cashews and scallions.
