In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook, stirring
occasionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon,
and cloves and cook, stirring, until fragrant, 30 seconds. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes. Uncover, and increase heat to medium-high; cook until sauce is slightly reduced, 5 minutes. Serve topped with cilantro, with lemon wedges alongside if desired.