Heat olive oil in pan, then add onions and cook for 10 minutes, until onions are soft
Add garlic, ginger, fresh chilli and cumin seeds, and cook for 2 minutes, stirring frequently
Add ground cumin, ground coriander, chilli powder, garam masala, turmeric and paprika and cook for 2 minutes, to release the flavour of the spices
Add the tomatoes to the pan, and scrape the sides and bottom of the pan to ensure all the flavour is incorporated. Bring to the boil
Drain the chickpeas and rinse well before adding to the pan. Stir well.
Reduce the heat, then simmer for 25 minutes with the lid on, stirring every 5 mins. If you feel the mixture is becoming too thick you can add some water at any point. We generally don't add water as we like the consistency this produces.
Season with salt and black pepper, adding the lemon juice and fresh coriander