Heat the vegetable oil in a large saucepan over medium heat. Stir in the cumin and ground red chillies then cook for a few seconds until the spices are fragrant. Add the fresh chillies, onions, chickpeas, lemon juice and water. Add salt to taste.
Bring to a boil over high heat then reduce heat to medium-low and simmer for approximately 15 to 20 minutes or until the vegetables are tender and most of the liquid has evaporated. Spoon onto plates and sprinkle with ginger, tomatoes and coriander. Best served with rice and naan bread.