Peel and finely chop the fresh ginger and the garlic. Peel and dice the onions. Cut the tomatoes into pieces. Wash the coriander - pick and chop half of the bunch and keep the rest aside for decoration.
Heat a sauce pan and add the vegetable oil. Add the cloves, cardamom pods and the cinnamon stick to the pan. After a minute or two, add the onion to the pan. Cook for 5 minutes. Once the onion is softened and golden brown, add the ground turmeric, chili powder, ground coriander. After 30 seconds, stir in the chopped garlic and ginger. Cook for 2-3 minutes and then add the chopped tomatoes. Cook for a further 5 minutes then add the vegetable stock and the chickpeas. Cook for approximately 5 minutes then remove from the heat and stir through the chopped coriander. Check the seasoning and add a squeeze of lemon juice before serving.
Serve with a few fresh coriander sprigs.
«If you can get hold of it, add some white radish to this curry - simply fry off in vegetable oil before adding the whole spices.»