2 (14-oz) cans whole chickpeas, drained and rinsed

1 (14-oz) can peeled, whole tomatoes

⅓ cup cilantro, roughly chopped

4 cloves garlic

1/2 tsp ground ginger

Juice from half a lemon

2 tablespoons olive oil or ghee

1 cup dried onion

½ tablespoon ground cumin

¼ teaspoon baking soda

½ tablespoon ground coriander

½ teaspoon turmeric

2 teaspoons garam masala

1 cup dried rice

Step 1

In a large dutch oven heat olive oil or ghee over medium heat. Add onions and baking soda and cook until beginning to brown and they start to break down. About 10 minutes. add garlic, ginger, and serrano pepper and cook until fragrant and tender about 3 minutes.

Step2

Add cumin, coriander turmeric, and garam masala and cook until fragrant, about 30 seconds. Add tomatoes and reduce heat to low. Mash tomatoes with a wooden spoon or potato masher until they are homogenous. Add chickpeas and simmer until tender, about 30 minutes.

Add lemon juice and fresh cilantro and serve with steamed rice.