Peel and finely dice the garlic and onion. Wash and halve the chillies lengthways, deseed and cut into thin rings.
Heat the oil in a pan and fry the mince over a high heat, stirring occasionally, for 3 minutes. Add the garlic, onion and chillies and fry for another 2 minutes, then season with salt.
Place the chick peas in a sieve, rinse under cold running water and drain.
Add the tomatoes, stock and chickpeas to the mince, stir, cover and cook over a medium heat for 5 minutes.
Meanwhile, wash the coriander, shake dry and coarsely chop the leaves.
Stir the coriander into the chilli. Season with salt and cumin and serve. Natural yogurt and flatbreads make in ideal accompaniment.