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Bring 1 quart of water to a boil and add the chickpeas. Cover and turn off the heat, leave for 1 hour.
Drain the chickpeas and rinse them. Place them back in the pot and cover with 2 quarts of water and the ¼ tsp salt. Bring to a boil and then reduce the heat to simmer and cook for 1 hour and 15 minutes. Add more water if needed. Once tender reserve ½ cup of the cooking liquid then drain and set aside.
In a food processor pulse the: onion, garlic, ginger, serrano pepper, pinch of kosher salt into a puree.
In a heavy bottom pan heat the oil over medium heat. Add the chile paste and cook, stirring constantly at first and then often until well soften, do not burn, about 8-10 minutes.
Add the dry spices: cumin, chili powder, coriander, gram masala, turmeric and stir in to the paste. Cook for about 3 minutes adding a splash of chick pea water if the pan becomes too dry.
Add the tomatoes and tomato paste and cook for 5 minutes. Add the vegetable broth and the chick peas and the remaining reserved chick pea liquid cook for 15-20 minutes.
Stir in the lemon juice and half the cilantro. Taste and season with salt & pepper if needed.
Serve over hot basmati rice with naan bread.