In a small pan on medium heat, toast the Garam Masala and cinnamon until they release their oils and become fragrant. Stir often for approximately 2 minutes. Set aside.
In a large skillet, heat 1/4 cup (60 ml) vegetable broth on medium-high heat. When the broth is bubbling, add the onions and turn the heat down to medium-low. Stir frequently and cook for approximately 15 minutes, or until they’re a light golden brown. To prevent sticking, add more broth as needed.
Caramelizing the onion will give the dish a much richer flavor, so don’t skip this part.
Once the onions are caramelized you can add the garlic and cook for two to three minutes, or until it becomes fragrant.
Add the tomatoes, broth, Harissa, tarragon, chickpeas, rice, and peas and stir until they’re well combined and bring to a boil on medium-high heat. Once the sauce is boiling, reduce the heat to simmer and cover. Cook for approximately 20 to 30 minutes, or until the rice is chewy and tender, but still has a bite. You don’t want it to be mushy. Stir often to avoid sticking. If the liquid begins to evaporate too quickly, add more broth and reduce the temperature. This should be thick like a stew, not soupy.
Stir in the lime juice, Garam Masala, cinnamon, and fresh basil until completely combined and cook for five minutes. Salt and pepper to taste.
Garnish with basil leaves to make it even prettier before serving.