Chickpea Curry

This delicious curry is super satisfying. Serve with basmati rice.

2 & 1/2 medium onions, slice thinnly
4 tbsp.Biona margarine or Biona ex. Virgin olive oil
250g Biona Passata Fina
8 cloves garlic, minced
2 tsp. turmeric
1 tsp. cumin
1 tsp. allspice
1 & 1/2 tsp. cayenne pepper
1/2 tsp. ginger
3 cans of Biona chickpeas, drained
1-2 green peppers, cut into small pieces
Salt, to taste
100ml water


• Sauté the onions in the margarine or oil. When golden brown, add the Passata, 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

Windmill products used in this recipe