If using dried chickpeas, see the Notes below.
Heat a large, deep nonstick frying pan or a Dutch oven over medium heat. Once hot, add the black mustard seeds and cumin seeds. Stir occasionally and toss the seeds around for 1-2 minutes, or until they start to jump in the pan and smell very aromatic.
Add the oil, and once it’s melted, add the diced onions. Cook, stirring occasionally, until the onions are softened and start to turn golden, 6-8 minutes.
Add the garlic and cook for 1-2 minutes until very aromatic, stirring frequently to prevent burning. If using ginger and serrano pepper, add with the garlic.
Add the bay leaves and Ground Spices, and stir into the onions for 30 seconds. Add the chickpeas and stir them around to coat in the spices. Cook for 5-6 minutes, turning only once after a few minutes, to allow them to get a bit browned and crispy.
Add the canned tomatoes, salt, and water. You’re looking for the texture of a thick stew (it should not be soupy). Bring to a gentle boil, then reduce the heat to medium-low or low to maintain a simmer for 20-25 minutes, stirring occasionally and adding water as needed if it appears too thick. The texture should get thicker and the liquid should mostly evaporate.
Taste for seasonings and adjust accordingly, adding more salt as needed, or a bit of coconut sugar to balance the heat. Stir in lemon juice, and serve with rice. Leftovers stay good in an airtight container for up to 5 days; freeze for longer.