Soak chickpeas overnight. (Or use canned cooked chickpeas.)
Preheat oven to 375°F in step 9.
Cube beef into small, bite-size pieces.
Cut onion into thin slices and julienne carrots.
In a large skillet, over high heat, heat oil. Once hot, add the cubed meat to the skillet. Cook about 8 minutes. Mix as needed so the meat doesn’t scorch. About halfway through the cooking, season meat with the 1 tsp salt and ¼ tsp pepper.
Reduce the heat to medium and add onions. Cook until onions are tender, about 4 minutes. Add the carrots and cook another 5 minutes. Add the minced garlic, mix everything and remove from heat.
Rinse the rice under cold water until the water runs clean. Spread the rice out in a 9x13 casserole dish.
Add the raisins and chickpeas. Add all of the ingredients from the skillet and give it a good mix.
Pour the water into the baking dish. Add the rest of the seasonings (1 tsp salt, ¾ tsp ground coriander, ½ tsp ground cumin, ¼ tsp pepper). Mix everything. Cover baking dish with foil.
Bake 30 minutes covered. Remove foil, mix pilaf. Bake another 8-10 minutes until water should COMPLETELY evaporate. Remove dish from stovetop, mix well and allow to sit a few minutes to finish cooking.