Heat oil over high heat in a large sauce pan.
Add cumin seeds and stir for 30 seconds.
Add onion and ginger.
Lower heat to moderate and, stirring constantly, fry onions for 7-8 minutes, until soft and golden brown.
Stir in remaining seasonings and 1 Tablespoon water.
Add chickpeas and several cans of water.
Bring to a boil over high heat while stirring.
Cover pan tightly, reduce heat to low, and simmer for about 25 minutes.
Mix cornstarch with a little bit of water to make a paste. Add to chickpeas all at once to thicken sauce and stir.
Serve over rice with all the fixings!