Heat oil in a large heavy bottomed pan and add in cumin seeds. As soon as they start to sizzle, sauté ginger, garlic and onions until lightly browned and tender.
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.