Cook basmati rice according to package instructions.
In a large pan, sauté onions, garlic, and ginger until fragrant.
Add chickpeas, diced tomatoes, coconut milk, and spices.
Simmer the curry for 15-20 minutes, allowing flavors to meld.
Serve the chickpea curry over fluffy basmati rice.
Garnish with fresh cilantro leaves and a squeeze of lime.
A vegan and gluten-free delight bursting with Indian flavors.
Perfect for a quick and satisfying weeknight dinner.