To make masala, mix spices until blended and set aside.
Heat oil over med-high heat. Add onions and saute until light brown, 8-10minutes. Add masala; stir 1 minute or until spices are fragrant.
Stir in chickpeaks, pepper, salt and 1 T. water. Cook over medium heat, stirring constantly for 7 minutes or until the first few chickpeas begin to split. It it becomes dry, add some water. Only add 1 T. at a time. It should be moist but not saucy.
Remove from heat. Stir in lemon juice and garnish with cilantro.