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 ~--