Step 1: Toast
In a large Dutch oven, heat 2 Tbsp. ghee over medium heat. Add onion and stir frequently for 7 to 9 min. until soft and lightly caramelized. Add garlic, ginger, Coriander Seeds, Cumin Seeds, and Inner Cardamom Seeds. Sauté until toasted and fragrant, about 2 to 3 min. Remove from heat and add 1 Tbsp. Garam Masala, Guajillo Chile Powder, and Ground Turmeric. Stir for 20 to 30 seconds and transfer mixture to a blender.
Step 2: Blend
To the blender, also add 1 can tomatoes, honey, lemon juice, and Mayan Sea Salt. Blend for 60 seconds until smooth.
Step 3: Simmer
Return Dutch oven to medium-high heat with remaining 2 Tbsp. ghee. Add tomato paste and remaining 1 can tomatoes. Cook, stirring often, for 2 to 3 min. Add chickpeas, bell pepper, and onion mixture from blender and stir until combined. Bring to a boil then reduce heat to a simmer. Simmer for 30 min. to allow flavors to meld.
Step 4: Grill
Preheat grill pan over high heat. Pat halloumi dry with a paper towel. Grill halloumi planks for 1 to 2 min. per side until they are slightly melty with defined grill marks. Transfer to a cutting board and cut into squares.
Step 5: Finish
Add heavy cream, remaining 1 Tbsp. Garam Masala, and grilled halloumi to Dutch oven. Stir until combined. Add additional Mayan Sea Salt to taste. If needed, add water, 1/4 cup at a time, to reach a flowing consistency. Garnish with fresh basil.