Heat oil in pan over medium-low heat. Add cumin seeds and cook until they start popping.
Add chopped onions, then add salt. Cook, stirring occasionally, for up to 30 minutes or until soft and golden.
When onions are translucent add garlic and ginger.
Stir in spices and bring out flavours. Add a bit of water if it sticks too much to pot.
Add salt to taste.
Add chili powder or cayenne to taste.
Stir in tomatoes and cook for about 10 minutes.
Rinse chick peas under cold water and add.
Add water just to cover. Bring to light boil and then simmer for at least 20-30 minutes.
Add lemon juice and simmer for a few more minutes.
Fold in cilantro (saving some for garnish) at last minute and serve.