Heat a large frying pan until hot. Add the oil, and heat until it shimmers. Saute the onions until tender.
Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt (to taste), cayenne and turmeric. Cook for one minute over medium heat, stirring constantly.
Add drained chickpeas (garbanzo beans) and stock and heat through. Taste and adjust seasonings.
Stir in the cilantro right before serving.
Serve over hot basmati rice.