3 tablespoons olive oil
2 cloves garlic, finely minced
2 teaspoons grated peeled ginger
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
8 ounces dried yellow lentils, rinsed
2 cans (14 1/2 ounces each) vegetable broth
2 tablespoons fresh lemon juice
1 can (19 ounces) chickpeas, drained and rinsed
1/4 cup scallion greens for garnish
Brown basmati rice for serving