Heal oil in pan over medium heat.
Add onion and bell pepper and cook until lightly brown.
Add in the ginger garlic and cook for a minute.
Add in the turmeric, cumin, asofetida, and chana masala blend, mix well. Cook briefly to bring out the oils in the spices.
Add in the tomatoes and cook on medium low, partially covered with occasional stirring until tomatoes are tender and soft. (10-15 minutes)
Mash the tomatoes lightly, then add the chickpeas, black pepper and salt and 1.5 cups water.
Simmer 15 minutes. or until chickpeas are softened. If it appears dry, add more water.
At this point, if you like, you can lightly mash some of the chickpeas to make a thicker, creamier stew. This is a personal preference. I, personally, like them mashed up a bit.
Adjust seasonings. Add more chana masala blend, salt or black pepper. Mix well. Let sit for a few minutes covered to develop the flavors.
Serve hot topped with more chopped onions, lemon wedges, cilantro on top.
Serve with Naan, or Rice, or quinoa. You can be really adventurous and have it over cauliflower rice!