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Used this recipe with the tomato confit recipe.
Cook dry chickpeas in Instapot (1 hour, cook a few minutes less than recipe)
While the chickpeas are cooking, put whole garlic cloves, ginger, tomato paste, all spices, sugar, 1 teaspoon of salt, and the oil from the tomato confit into a large sauté pan,. Mix everything together to combine.
Cook on low heat until chickpeas are cooked and cooled
When chickpeas are ready, add them to the pan and mix well with the seasonings. Cook on low-medium heat for up to 1 hour
Cook white basmati rice in rice cooker (1 hour)
Meanwhile, put the yogurt, parsley, cilantro, lime juice, minced garlic, and ¼ teaspoon of salt into a food processor and blitz until smooth and the herbs are finely chopped.
Serve the chickpeas directly from the pan over rice with the yogurt and lime wedges