Heat oil in a saucepan and add onions, ginger, garlic. Cook on high and then on medium heat to brown onions. Add tomatoes, tumeric, cumin, corriander, salt (to breakdown tomatoes), and chilli powder. Cook on med heat and oftenly stirring the pot until the mix is of sause consistency (this is very important for this recipe). Add chick peas to the mix and cook until peas are soft. When the cooking is almost done add black pepper and garam masala. Cook for another 5 minutes. Garnish with fresh corriander and enjoy.