Freshly cooked rice and plain nonfat yogurt for serving
In large dry nonstick skillet, toast cumin and mustard seeds over medium heat until fragrant, stirring often, 30 to 45 seconds.
Add oil and onion and cook, stirring occasionally, until onion has softened, about 5 minutes. Add carrot and jalapeño and cook, stirring, 2 minutes. Add tomatoes (with liquid) and stir 2 minutes.
Stir in chickpeas, salt and pepper. Bring to a boil, reduce heat to low, cover and simmer until liquid is reduced by about half, 10 minutes. Add currants during last 1 minute of cooking. Serve hot over rice, with dollop of yogurt on top.