Combine the rinsed rice, water, and a pinch of salt in a saucepan. Bring to a boil, then cover, reduce heat to low, and simmer 15 minutes. Remove from heat and let stand covered 5 minutes, then fluff with a fork.
Meanwhile, heat oil in a large skillet or pot over medium heat. Add the onion and cook 6-7 minutes until golden. Add garlic and ginger and cook 1 minute until fragrant.
Stir in the cumin, coriander, garam masala, turmeric, and cayenne; cook 30 seconds until fragrant. Add the diced tomatoes and cook 5 minutes, mashing slightly, until thickened.
Add the chickpeas and ½ cup water. Bring to a simmer and cook 12-15 minutes, mashing some chickpeas against the side of the pot to thicken the sauce. Season with salt.
Stir in the lemon juice. Taste and adjust salt and spice. Serve hot over the basmati rice, topped with fresh cilantro.
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