Ingredient:

• 1 cup uncooked brown basmati rice, for serving (rice is optional, I like to cook extra to have on hand for other meals)
• 2 tablespoons coconut oil or extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 medium serrano or jalapeño pepper*, minced (remove ribs and seeds to tame the spice level)
• ½ teaspoon fine sea salt, to taste
• 5 cloves garlic, pressed or minced (about 1 tablespoon)
• 1 tablespoon peeled and minced fresh ginger (about a 1-inch piece)
• 1 ½ teaspoons garam masala**
• 1 ½ teaspoons ground coriander
• ¾ teaspoon ground cumin
• ½ teaspoon ground turmeric
• Pinch of cayenne pepper (optional!*)
• 1 large can (28 ounces) fire-roasted crushed tomatoes or whole peeled tomatoes, with their juices
• 2 cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), rinsed and drained
• Lemon wedges, for garnish
• Fresh cilantro, for garnish (optional)