In a small pan, set heat to high and toast the cumin, fennel, mustard, and coriander seeds. Once aromatic but not burnt, turn down the heat to medium, adding the ghee to the pan, along with paprika, garam masala, turmeric, pepper, salt, ginger, jalapeno, fennel, and leeks. Saute until the vegetables are soft and everything is combined. Transfer to a large slow cooker (crockpot), adding the chickpeas, tomatoes, and raisins. Set heat to low and cook for 4-6 hours. Once the time has passed, add lemon juice and serve over white rice or quinoa with fresh cilantro.