Mix in spices, tomato paste and salt, and fry for a minute or two to mix well with the onions.
Add in cooked chickpeas, give it a good mix and cook covered to 2-3 minutes on low heat so that the flavours can penetrate throughout. Add in a splash of water and give it amix again if it starts to stick to the bottom of the pan.
Garnish with fresh cilantro and lemon wedges, and serve warm.