Heat canola oil in a large skillet over medium heat.
Add onion, ginger, garlic, and jalapeno (if using).
Cook and stir until onion is softened and lightly browned, about 4-5 minutes.
Add salt and spices; cook and stir for 1 minute.
Stir in tomatoes and chickpeas; bring to a boil.
Reduce heat; simmer, covered, until flavors are blended, for about 12-15 minutes, stirring occasionally.
Serve with hot cooked brown rice.
Top with yogurt and minced fresh cilantro.