Balance the spicy flavor of the chickpeas with a cooling cucumber yogurt salad.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Heat large skillet and swirl in the oil. Add the chopped onion, garlic, and ginger. Saute until soft and lightly golden, 5 to 6 minutes.
In a small bowl, combine the cinnamon, garam masala, cumin, coriander, cloves, cayenne, and salt. Add to the onion mixture; cook and stir in the spices to lightly toast, 1 to 2 minutes. Stir in the tomato paste and cook for another few minutes to combine. The color should be dark red.
Add the chickpeas plus the cup of reserved liquid. Stir to combine. Cover and cook over medium heat for 10 minutes, removing the cover in the last few minutes. Remove from the heat and let sit for a minute to allow the beans to soak up the spice flavors. Season with salt to taste.
Serve in a shallow bowl garnished with the sliced onion, tomato wedges, and slices of green chiles.