3 tb Vegetable oil

    1/4 ts Whole cumin seeds

      1 md Onion; peeled & chopped

    1/4 ts Ground cinnamon

    1/4 ts Ground nutmeg

    1/4 ts Ground cloves

      1 ts Ground coriander

      2    Garlic cloves

           - peeled & minced
      1    1/2" piece of fresh ginger

           - grated
      1 tb Tomato paste

     20 oz Canned chick peas; -OR-

     10 oz -Dried chick peas, cooked

    1/2 ts Salt

    1/4 ts Cayenne pepper; to taste

      1 tb Lemon juice

  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.  Mix
  well & add the garlic & ginger.  Fry, stirring for 3 minutes.  Add
  the tomato paste.
  Add chick peas.  Add salt & cayenne & lemon juice.  Stir well, cover
  & simmer for 10 minutes.  If it is too dry, add some chickpea stock.
  Stir gently while cooking on occasion.
  Serve over rice with Aloo Mattar Rasedaar
  ~--