Boil chick peas, salt in 9 cups of water.Heat oil in a pan.
Add onions, ginger and garlic & fry until golden to dark brown (not burnt). Add channa masala spices. Stir for 10 seconds to release flavours.
Add tomatoes and stir fry until oil separates.
Add chick peas, stir and add water.Adjust salt and chilli to your own taste.
Cook for 25 minutes. Mash a few garbanzos to thicken the curry.
Take off the heat and add garam masala and cilantro leaves.Serve hot with Indian flat bread and Raita.