Bring 4 cups water to a boil in a medium saucepot.

Add the basmati rice, flax seeds, diced onions, chopped garlic, and kosher salt to the boiling water.

Cover the pot, reduce the heat to low, and cook until the rice is tender and has absorbed all of the liquid, approximately 15 to 20 minutes.

Alternatively, if using a rice cooker, combine the rice, flax seeds, onions, garlic, and salt in the rice cooker, stir, and cook according to the manufacturer's instructions.

While the rice is cooking, heat the olive oil in a medium skillet over medium heat.

Add the diced onions to the skillet and sauté until softened and translucent, about 3 minutes.

Add the chopped garlic to the skillet and sauté for 2 minutes.

Add the drained and rinsed garbanzo beans, dried thyme, and chicken broth to the skillet.

Turn the heat down to low and cook until the flavors have melded and the liquid has reduced by half, about 5 minutes.

Once the rice is cooked, transfer it to a large mixing bowl.

Add the garbanzo bean mixture to the bowl with the rice and mix to combine.

Serve the dish immediately.