Sauté Spices: Heat the oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then add the chopped onions and sauté until they turn golden brown.
Add Garlic and Ginger: Add the minced garlic and ginger to the pan and sauté for another minute.
Tomato and Spices: Add the chopped tomatoes, green chili, and tomato paste. Cook until the tomatoes are soft and the oil starts to separate. Then add the ground coriander, garam masala, turmeric, red chili powder, and lemon juice. Stir well.
Chickpeas: Add the cooked chickpeas to the pan. Mix well to ensure the chickpeas are coated with the spice mixture.
Simmer: Add the vegetable broth, bring to a boil, then reduce the heat and simmer for about 15-20 minutes. The gravy should thicken, and the flavors will meld together.
Season and Garnish: Adjust salt to taste. Garnish with fresh cilantro before serving.
Serve: Serve hot with rice, naan, or your favorite Indian bread.