Heat oil in a pan. Add finely chopped onions, garlic, ginger. Sauté until golden brown.
Add finely chopped tomatoes. Add turmeric, Chili powder, curry powder and salt to tase. Cook until the ingredients shrink to half.
Wash canned chickpeas to get rid of preservatives. Add chickpeas to the pan. Add salt to taste. Add hot water and cook for 2-3 mins.
Add finely chopped corriander and black salt. Simmer for 2-3 mins. Serve in a bowl. Garnish with bell pepper and corriander. Serve hot.