Step 1Place the garbanzo beans in a colander and rinse well under cold running water. Drain.
Step 2Cut the tomatoes in half, reserving one half. Dice the remaining tomatoes. Cut the tomato half into 4 wedges. Set aside.
Step 3Heat the oil in a wok over medium heat. Add the onion and saute for 3 to 5 minutes, until softened and light brown. Add the minced ginger and serrano chile and stir for 12 to 15 seconds.
Step 4Dissolve the ginger and garlic pastes in the 2 tablespoons water, add to the wok and stir for 1 minute.
Step 5Add the mushrooms and cook over medium heat 8 to 10 minutes, until the mushrooms have released their moisture and turn golden brown, stirring often.
Step 6Add the chopped tomatoes, garbanzos, chili powder and salt. Cook until the tomatoes have cooked down and the garbanzos are tender, about 10 to 11 minutes, continuing to stir frequently.
Step 7Add the bell pepper and cook, stirring, about 1 to 2 minutes. Add the tomato quarters and stir until just heated through. Sprinkle the mixture with garam masala and stir.
Step 8Spoon the mixture into a serving dish and serve with steamed or Indian rice or any kind of Indian bread.