In a frying pan, heat the oil, fry oinon until golden. Add cinnamon and cloves, cook a few seconds. Add garlic, ginger, chili pepper, ground coriander and cook 5 minutes, stirring. Add tomatoes, with the juice and cook until all liquid has evaporated.

Add the chickpeas to the pan, mixe well, cook 5 minutes. Pour the cooking liquid of the chickpeas and simmer for 25 minutes, until all the liquid is gone.

Sprinkle with the garam massala and cilantro.