Ingredients

• 1 tablespoon olive oil
• 1 medium onion , thinly sliced
• 2 carrots , thinly sliced
• 1 teaspoon garam masala
• 0.25 teaspoons ground cumin
• 0.13 teaspoons black pepper
• 1 tablespoon tomato paste
• 1.5 teaspoons ginger paste
• 0.5 teaspoons garlic paste
• 0.5 medium fresh jalapeño chile pepper
• 2 , 15-ounce
• 1 , 8 ounce
• 0.25 teaspoons sugar
• 0.25 teaspoons salt
• 0.13 teaspoons cayenne pepper , optional
• 0.75 cups water , or as needed
• 0.25 cups half and half
• 0.25 cups fresh cilantro
• 4 cups hot cooked basmati rice

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large skillet over medium-high. Add onion and carrots and cook until tender, 5 to 6 minutes.
3. 3 Stir in garam masala, cumin, and black pepper; cook and stir until mixture is fragrant, about 30 seconds.
4. 4 Add tomato paste, ginger paste, garlic paste, and jalapeño pepper; cook and stir for 2 minutes.
5. 5 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.
6. 6 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.
7. 7 Top with cilantro and serve with hot cooked basmati rice and/or naan.

Nutrition per serving