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Ingredients:
3 tbsp. Vegetable oil
1/4 tsp. Whole cumin seeds
1 med Onion, peeled & chopped
1/4 tsp. Ground cinnamon
1/4 tsp. Ground nutmeg
1/4 tsp. Ground cloves
1 tsp. Ground coriander
2 Garlic cloves, peeled & minced
1 1/2" piece of fresh ginge, grated
1 tbsp. Tomato paste
20 oz. Canned chick peas 
1/2 tsp. Salt
1/4 ts Cayenne pepper
1 tb Lemon juice

Preparation:
1.  Heat oil in large skillet over medium heat. When hot, put in cumin seeds. After a few seconds, add the onion. Stir fry for 7 minutes. Turn heat to low, add the spices in the order set out above.

2. Mix well, add the garlic and ginger. Fry, stirring for 3 minutes. Add the tomato paste, chick peas, salt, cayenne and lemon juice, mix well. Cover and simmer for 10 minutes. If it is too dry, add some chickpea stock. Stir gently while cooking on occasion.

3. Serve over rice.