Begin by cooking rice according to package directions.
Meanwhile, heat olive oil in a large skillet over medium high heat. Add onion and sauté 3-5 minutes, until softened.
Add garam masala, tomato paste, ginger, red pepper flakes, chickpeas and crushed tomatoes. Stir well and bring to a boil. Reduce heat and allow to simmer, uncovered, 15-20 minutes.
Remove from heat, fold in sour cream.
Spoon prepared rice into serving bowls. Top with chickpeas, garnish with a sprinkling of cilantro, and serve warm.