Preheat the oven to 400° F and line a large rimmed baking sheet with parchment paper.

Spread the chickpeas on to a clean kitchen towel or paper towel and gently pat dry. Toss with olive oil, herbs and a generous pinch of salt. Spread on to the sheet pan, being careful not to overcrowd. Roast for 30-35 minutues, until golden brown and crispy.

Meanwhile, make the risotto. Heat the stock in a pot over medium heat. Once simmering, reduce the heat to low and keep warm.

In another pot, heat olive oil over medium heat. When shimmering, add the onion and sauté until translucent. About 5 minutes.

Add the garlic, lemon zest and Arborio rice. Cook for 1 minute, stirring occasionally, until fragrant. Add the white wine and cook for another 2 minutes until mostly absorbed.

Add about a cup of stock and simmer, stirring constantly, until the liquid has absorbed. Stir in more stock, a 1/2 cup at a time, until the rice is creamy and cooked al dente. This process should take about 20-25 minutes.

Once the rice is cooked, remove from the heat and fold in the parmesan (if using), sugar, lemon juice and a few grinds of black pepper. Taste for salt and season accordingly.

Serve risotto in shallow bowls, topped with crispy chickpeas, more fresh herbs and a pinch of flaky sea salt if desired.