Pour the wild rice in a small pot and cover with 2 cups water. Bring to a boil then stir, cover and reduce the heat. Cook the rice on low for 30-40 minutes, until firm, but tender. Remove from heat and keep covered until ready to use.
In a second sauce pot, add 1 tablespoon of olive oil followed by the drained chickpeas, curry and garam masala. Place over medium-high heat and sprinkle with salt. Stir to coat the chickpeas in spice. Stir and saute for 4-5 minutes until the spices smell toasty. Then scrape the chickpeas and spices out of the the pot into a large bowl and add the basmati rice, 1 teaspoon salt, and 2 1/2 cups of water to the empty pot. Bring to a boil, then stir, reduce the heat, and cover. Cook for approximately 15 minutes.
Once the rice is cooked, fluff it with a fork and scoop it into the large bowl with the chickpeas. Add the remaining 2 tablespoons of oil to the sauce pot and toss the thinly sliced onion with flour. Place the pot over medium heat. Once the oil is smoking hot, add the onions and quickly stir them to coat and fry. When they are golden, scoop them out onto a paper towel lined plate and sprinkle them with salt and pepper.
Drain any remaining water out of the wild rice and add the rice to the bowl. Top with the lime zest and juice, cilantro, and pomegranate arils. Toss, taste, and salt and pepper as needed. Serve with the crispy onions on top.