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In a large straight sided skillet, heat oil over medium-high heat. Add onion and cook, stirring occassionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon, and pinch of cloves and cook, stirring, until fragrant, 30 seconds. Add chickpeas, ketchup, 1 tsp salt, 1/4 tsp 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 wedge along-side.
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