Heat a large heavy bottomed pan and dry fry the cumin seeds for 30 seconds then remove and set aside.
Add the oil to the pan and fry the onions for 5 minutes until starting to colour. Add the ginger, garlic and chillies and fry for 2 minutes then add the mince and cook until no longer pink.
Stir in the toasted cumin seeds, tomatoes and spices and cook on a low heat for an hour until most of the liquid has evaporated.
Add the pepper, chickpeas and three quarters of the fresh coriander and cook for a further 30 minutes. Serve sprinkled with the remaining fresh coriander.