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In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook, stirringoccasionally, 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, ¼ 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.