2 tablespoons vegetable oil
1 onion, chopped
2 garlic cloves, minced
2 tablespoons curry powder
1 can (400g) chickpeas, drained
1 can (400g) chopped tomatoes
Salt and pepper, to taste
4 bread loaves

Heat the oil in a large saucepan over medium heat.

Add the onion and garlic and cook until soft and fragrant, about 5 minutes.

Stir in the curry powder and cook for 1 minute.

Add the chickpeas, tomatoes, salt, and pepper.

Simmer for 20 minutes, stirring occasionally, until the sauce has thickened.

Cut the top off the bread loaves and hollow out the inside.