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PdfWash and dry produce. Peel and finely chop garlic. Halve, peel, and finely chop onion. Drain and rinse chickpeas. Dice tomato. Roughly chop cilantro.
Heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic, cook, stirring, until fragrant, about 30 seconds. Add ¾ cup water and a pinch of salt. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, about 15 minutes. Keep covered until ready to serve.
While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add diced onion and a pinch of salt. Cook, stirring occasionally, until softened, 4-5 minutes. Add tomato paste, curry powder, paprika, and remaining garlic. Cook, stirring frequently, until fragrant, 1 minute.
Add chickpeas, diced tomato, coconut milk, ½ cup water, and a big pinch of salt into pan. Bring to a simmer, then reduce heat to medium. Cook until thickened, 5-7 minutes. Stir in sour cream and 1 tbsp butter until melted and combined. If mixture is too thick, add another splash of water. Taste and season generously with salt and pepper.
Fluff rice with a fork, season with salt and pepper. Divide rice between bowls and top with chickpea curry. Garnish with cilantro. If you like things spicy, thinly slice chili and top with as much as you like.