(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
In a mixing bowl, whisk tomato paste and water together. Then add ginger, plant cream, garam masala, salt, sugar, jalapeño, cilantro, lemon juice, and cumin, and stir well.
Melt plant butter in a large pan with straight sides, or a sauce pot. Add the tomato and plant cream mixture and the chickpeas to the pan. Bring to a simmer, and simmer the mixture until has reduced by half, about 20 minutes. Stir frequently with a heat-safe rubber spatula.