In large saucepot, heat oil over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic, ginger, cumin, coriander and turmeric; cook 1 minute or until fragrant, stirring frequently. Add tomatoes with their juice, garbanzo beans, broth and salt; heat to a simmer. Reduce heat to low; cover and cook 15 minutes, stirring occasionally. Makes about 4 cups.
Prepare rice as label directs. Makes about 2 cups.
Serve Chana Masala over rice garnished with green onions and lime wedges, if desired.