Curried Chickpeas with Stewed Vegetables

Ingredients

• 1 Can (28 Ounces) Tomatoes
• 1 1/2 Cups Water
• 1 1/2 Tablespoons Ginger Powder
• 3 Tablespoons Peanut Oil, divided
• 1 Cup White Mushrooms, chopped
• 1 1/2 Cups Onion, chopped
• 1 1/2 Cups Carrots, finely diced
• 1 Cup Broccoli Florets
• 2 Teaspoons Yellow Mustard Seed
• 2 Teaspoons Ground Cumin
• 2 Teaspoons Ground Coriander
• 2 Teaspoons Ground Fenugreek Seed
• 1/2 Teaspoon Ground Turmeric
• 1 Teaspoon Mustard Powder
• 1 Fresh Japones Chile, seeded and minced
• 1 Can (13 Ounces) Coconut Milk
• 1 Cup Chickpeas, cooked
• 3 Cups Thai Jasmine Rice, cooked