• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 2 carrots, thinly sliced
• 1 teaspoon garam masala
• 1/4 teaspoon ground cumin
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon tomato paste
• 1 1/2 teaspoons ginger paste
• 1/2 teaspoon garlic paste
• 1/2 medium fresh jalapeño chile pepper, finely chopped*
• 2 (15-ounce) cans chickpeas, rinsed and drained
• 1 (8 ounce) can tomato sauce
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper (optional)
• 3/4 cup water, or as needed
• 1/4 cup half and half
• 1/4 cup snipped fresh cilantro
• 4 cups hot cooked basmati rice

Heat oil in a large skillet over medium-high. Add onion and carrots and cook until tender, 5 to 6 minutes. Stir in garam masala, cumin, and black pepper; cook and stir until mixture is fragrant, about 30 seconds. Add tomato paste, ginger paste, garlic paste, and jalapeño pepper; cook and stir for 2 minutes. Stir in chickpeas, tomato sauce, sugar, salt, and cayenne pepper. Cook over medium-high heat until mixture is hot. Reduce heat to low. Cover and simmer for 10 minutes. Stir in 3/4 cup water and half-and-half. Continue cooking on low until heated through, about 1 minute. For a saucier mixture, add more water if desired. Remove from heat; cover and keep warm. Top with cilantro and serve with hot cooked basmati rice.