Heat oil in a deep pan and sauté cinnamon stick, whole black cardamom and cumin seeds till it starts to sizzle. Add in garlic, ginger and onions, and stir-fry for a few minutes till the
onions start to soften and lightly brown.
Stir in the spices, tomato paste and salt, and fry for a few seconds to mix well. Add in the tomatoes and cook for 3-4 minutes till the tomatoes soften and start to pulp.
Stir in the rinsed chickpeas with about half a cup of water and cook covered for 8-10 minutes.
Garnish with fresh cilantro leaves and a squeeze of lemon juice and serve warm.