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Quick and Easy Curried Indian Chickpeas

1 onion, chopped
2 tbsp olive oil
1/2 cup vegetable broth
2 15 1/2 ounce cans chickpeas (garbanzo beans), drained
1 tsp curry powder
1 tsp coriander powder or turmeric
1 tsp cumin
3 tbsp prepared chutney
2 15 1/2 ouce cans diced tomatoes

Sautee the onion in olive oil until soft, about 3 to 5 minutes.
Add remaining ingredients and stir to combine well. Cover, and allow to cook for at least 5 minutes, stirring occasionally, until heated through.

Hint: You could easily add steamed Cauliflower to this dish to make it more veggie.

This vegetarian and vegan recipe for Indian chickpea curry uses prepared and canned ingredients so you can whip it up in a hurry - it really is a very quick and easy recipe. Even though it uses canned ingredients, you add lots of spices to give it a real Indian flavor. Serve over rice or other whole grain