In a medium saucepan, bring 500 ml of water to a boil. Add the basmati rice and a pinch of salt. Reduce heat, cover, and simmer for 15-18 minutes, or until the rice is cooked and all water is absorbed.
While the rice cooks, heat the olive oil in a frying pan over medium heat. Add the sliced mushrooms and sauté for 4-5 minutes until they are softened.
Stir the cooked chickpeas into the pan with the mushrooms. Add the harissa paste and cook for another 5 minutes, stirring occasionally, until everything is heated through. Adjust seasoning with salt if needed.
In a mixing bowl, fluff the cooked rice with a fork. Then, divide the rice between two bento boxes or containers.
Top the rice with the harissa chickpea and mushroom mixture, followed by a generous handful of fresh arugula.
Sprinkle the chopped dill and cracked black pepper over the top for added flavor. Serve with lemon wedges on the side if desired.
Allow the bento boxes to rest for about 5 minutes before closing them, to let the flavors meld nicely.
