This chickpea curry is very common in the eastern and northern regions of India and can be adapted to suit one own requirements.
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Find a large pan and heat the onions and garlic in the oil untill the onions lose thier colour.
Add the tomatoes, chutney, vegetable stock and chickpeas and mix well.
Bring the pan to the boil and then let it simmer fo about 7 or 8 minutes.
Garnish with some fresh coriander and serve hot with some chappatis or Roti.