Cook basmati rice, I like to do mine in the instant pot with a 1:1.5 ratio of rice to water on the Rice setting.
In a large stockpot, add vegetable oil and heat to medium heat and add garlic, ginger, chiles, onion, and asafoetida.
Simmer for several minutes until onions are translucent, then add garbanzos, tomatoes and tomato paste. Simmer for several minutes until well combined.
Add in all spices, and simmer for 15 minutes or so, stirring routinely.
Serve over rice, optionally topping with fresh cilantro.