Prepare basmati rice according to packaging.

While rice cooks, begin making Chana Masala.

Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for about 2 minutes, then add in jalapeno, ginger, tomato paste, and spices (salt through cinnamon).

Stir and cook until it becomes a thick paste, and when it’s very fragrant, add in tomatoes. Stir to combine, then add in the chickpeas. Start with 3 cups of vegetable broth, if the consistency is still too thick, add more broth until it reaches desired consistency.

Turn heat to low and allow mixture to simmer for 15 minutes.

Once rice is done and the chana masala is finished simmering, stir in the coconut milk. Taste before serving and adjust salt as necessary.

Remove chana masala from heat, serve over a bed of basmati rice and garnish with a handful of chopped cilantro