Preheat oven to 350 degrees F. Combine the garlic, cumin, oil, and lemon juice in a bowl, season it with the pepper, and then rub the mixture over the lamb.
Transfer the lamb to a large, nonstick baking pan and brown the lamb on all sides over medium heat. Remove the lamb from the pan and set aside.
Add the onions to the hot pan and fry for 4 to 5 minutes, or until the onions are soft and translucent. Add the stock, tomato paste, tomatoes, cinnamon, cloves, and honey and combine by mixing well. Return the lamb to the pan and spoon over the sauce.
Cover the pan with a lid, or well fitting foil and roast in the over for 2 1/2 to 3 hours. Once cooked, remove the lamb, set it aside to keep warm, and then return the pan to the stovetop and heat the chickpeas.
To serve, slice the lamb and serve with the chickpea tomato sauce spooned on top.