In a large skillet, saute the onion in a skiff of canola oil over medium-high heat until soft. Add the cumin, coriander, turmeric, cardamom, nutmeg and cayenne and cook for a minute.
Add the garlic and ginger and cook for 30 seconds. Add the tomato paste, raisins and apricots and a splash of cooking liquid (or tomato juice) and bring to a simmer - it should be saucy. Add the chickpeas to the pan and stir to coat. Cook for a bit to cook off any excess liquid if need be. Add the red pepper, mint and parsley and squeeze over the lemon. Toss to combine and serve warm or refrigerate until chilled - allowing the mixture to marinate for a few hours (or a day) will help the flavours improve.