Heat a medium-sized saucepan over medium-high heat. Once hot, add the oil, cumin seeds and cardamom.
Add Sukhi’s Classic Indian Curry Paste. Cook on medium for one minute. Add the tomatoes. Cook for 3-5 minutes on medium high until the tomatoes are cooked.
Mix in the chickpeas, salt, and 2 ¼ cups of water.
Raise the heat to high to bring to a boil, then reduce the heat to medium, cover and let cook for 15-20 minutes, until the chickpeas are very tender.
Uncover, and continue to sauté for another 2-3 minutes to desired consistency. Taste and adjust salt and seasoning. Add lemon juice, and cilantro leaves.
Serve hot with hot chapati or rice.