Chickpea Curry (Metric)

2 & 1/2 medium onions, thinly sliced
4 tbsp. margarine
225g can tomato sauce (passata)
8 cloves garlic, minced
2 tsp. turmeric
1 tsp. cumin
1 tsp. allspice
1 & 1/2 tsp. cayenne pepper
1/2 tsp. ginger
4 cans of chickpeas, drained
1-2 green peppers, cut into small pieces
Salt, to taste
100ml water

• Sauté the onions in the margarine. When golden brown, add the tomato sauce, garlic and the spices and sauté for a few minutes.
• Add the chickpeas and the green peppers and sauté over fairly high heat until everything is browned, about 15 minutes.
• Add the salt and water, turn down the heat and cover. Simmer for about 1 hour, stirring frequently.
• Serve over rice.

Makes 8 to 10 servings