This is a delicious vegetarian curry which is possible to whip up very quickly. For this recipe, I've used tinned chick peas, however, you could also use dried chick peas and soak them overnight. You could add any vegetables you wish, but I've used spinach greens and eggplants because that is what is growing in our garden right now. Raita is a delicious yogurt condiment which cools the spiciness of the curry. Serve Chick Pea Curry with my Mango Chutney, raita and fresh rice.