1. Fry the onion in the oil until golden. Add the tomatoes, and cook for 5 minutes.
2. Add the salt, turmeric and chilli powder, cloves and ginger. Cook for 10-15 minutes over a medium to low heat.
3. Add the prepared chickpeas to the pan, and let it cook on high heat for 15-20 minutes, stirring occasionally.
Recipe courtesy of East End