Drain the chickpeas, reserving the liquid. Cook the onions, ginger, garlic, chilies, dill, marjoram, honey in vegan butter until softened. Add the tomatoes and cook until softened. Add the coriander and the chick peas. Cook for 10 minutes and add 1 cup of the reserved liquid and cook for an additional 10 minutes. Add garam masala, lemon juice and stir in the coriander. Cook for 2-3 minutes adding more liquid, if needed, to make the sauce. Pour into a dish and serve with rice.