Step 1

If using, cook the rice according to package instructions. This will differ depending on what kind of rice you choose.

Step 2

Heat the oil in a large soup pot over medium heat. Add onions and sauté, stirring occasionally, for 4-5 minutes, until onions are fragrant and translucent. Add garlic and ginger and sauté for another minute.

Step 3

Stir in the cumin, coriander, turmeric, cayenne pepper, and salt, stirring to coat the garlic/onion mixture.

Step 4

Add the tomatoes, chickpeas, lemon juice, and water. Bring to a light simmer and simmer, uncovered, for 20-25 minutes until tomatoes and chickpeas are cooked and most of the liquid has been absorbed. Stir in garam masala and fresh cilantro. Taste and adjust seasonings.

Step 5

Remove from heat and serve over rice or vegan naan.