Drain the chickpeas and reserve the
liquid. Heat a pan with the ghee. Add the ginger, garlic, onion, chili
and turmeric. Cook over moderate heat until the onion is soft and
golden. Add the tomato and cook until soft. Add the cilantro and
chickpeas and cook for about 10 minutes before adding 1 cup of the
reserved liquid. Cook for a further 10 minutes. Stir in the garam
masala, lemon juice and cilantro. Cook gently for 3 minutes. Pour the
chickpeas into a serving dish and serve hot with steamed white rice.