If using, cook the rice according to package instructions. This will differ depending on what kind of rice you choose.
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.
Stir in the cumin, coriander, turmeric, cayenne pepper, and salt, stirring to coat the garlic/onion mixture.
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.
Remove from heat and serve over rice or vegan naan.