Cook the onion and beef in a nonstick skillet over a high heat for 2 minutes, breaking it up with a wooden spoon.

Stir in the chickpeas and curry powder, then pour in the stock.

Simmer vigorously for 10 minutes.

Dice the tomatoes and chop the cilantro, and combine in a bowl.

Put the naan breads in a toaster until warm.

Spoon the beef mixture over the naans then top with tomato and cilantro salad.