Heat the oil in a large sauce pan over medium heat. Add onion, garlic and sauté for
2 -3 minutes until soft and translucent.
Add tomatoes and sauté 6-8 minutes, breaking down tomatoes with a spoon. Cook until tomatoes have softened and released their juices.
Add broth, curry and chickpeas and stir until well incorporated. Cook for 12-15 minutes stirring occasionally until sauce has thickened.
Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and toss in chickpea mixture.
Garnish with cilantro and serve immediately.