Heat a deep saucepan or a medium sized wok and add the oil or butter followed by the onions and garlic.
Fry the mixture till the onions are caramelised. Then add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and tip in the tomatoes. Cook the sauce until it begins to thicken.
Add 1/4 cup of water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while mixing.
Cover and simmer for 5 minutes. Then add the ginger and the garam masala.