Drain and rinse the canned chickpeas thoroughly. Set aside.
In a food processor, chop the onion, garlic, and fresh ginger together.
Heat oil in a saucepan. Brown the onion, garlic, and ginger slightly.
Add the black pepper, cayenne, cinnamon stick, curry powder, and salt. When this is hot, add chickpeas, tomatoes, and enough water to make a nice sloppy consistency. Bring to a simmer and cook for 10 minutes.
Stir in lemon juice. Serve over boiled white rice with a slotted spoon to avoid drowning everything in sauce.
The Boston Globe
Serve with a 1/2 recipe of Cucumber in Yogurt Spice Dressing made without scallions.http://macheads2.net/recipes/HotAndSourChickpeas.html