Turn your oven on to 200 degrees Celsius/gas 6. Place 2 red peppers on a roasting tray in the top of the oven.
While these cook, chop 2 onions finally and 8 garlic cloves roughly chopped into a frying pan on a medium heat. Fry until golden.
Turn the head down and add in a spice blind (cumin, paprika and anything else ‘spicy’ you like!). Add a can of chopped tomatoes. Add a can of chickpeas and a squeeze of lemon or lime juice. Simmer on a low head for 30-45 minutes.
The peppers will be ready when they have blistered and blackened a bit. Take out and leave to cool for a few minutes, then peel the skin off and deseed. Tear into strips and add to your curry, including any juice that comes with them. Cook a few minutes longer.
Serve with wholegrain rice + toasted cashews!