Melting Afghan chickpea curry

Bahan-bahan (5 porsi)

• 3 tbsp ghee (, substitute unsalted butter or coconut oil (for vegan))
• 2 cinnamon sticks ((sub 1/2 tsp powder, add with other spices))
• 1 onion (, finely chopped)
• 1 1/2 tbsp grated ginger
• 1 1/2 tbsp grated garlic
• 2 bay leaves (, preferably fresh else dried)
• 1/2 cup dried red split lentils ((Note 1))
• 1 cup water
• 1 litre vegetable stock (, low sodium)
• 1/2 tsp cooking / kosher salt
• 3 x 400g/14oz cans chickpeas (, drained (Note 2))
• 1/4 tsp baking soda / bi-carbonate soda ((makes chickpeas creamy, optional))
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 1/2 tsp turmeric powder
• 3/4 tsp cardamom powder
• 1/4 tsp ground cloves
• Basmati rice (and/or Afghan bread (Note 4), or other flatbread)
• Yogurt ((I like to slightly thin with water so it can be drizzled))
• Fresh coriander / cilantro leaves (, roughly chopped)