Vegetarian Curry

3 Tbsp. olive oil
1 medium onion, diced
3 cloves garlic, put through garlic press or finely chopped
3 Tbsp. medium curry powder. (I use McCormicks brand. I'm sure any good quality curry powder would do.)
2 540 mL (19 fl.oz.) cans of chick peas, drained. (aka garbanzo beans in some areas)
1 796 mL (28 fl. oz) can stewed tomatoes
3/4 cup raisins
2 medium apples, peeled, cored, diced

In a large skillet, heat the olive oil over medium heat. Add onion and garlic. cook until onion is translucent, being careful not to scorch the garlic.

Stir in the curry powder, and cook a few minutes to release the curry's aroma.

Add the chick peas, tomatoes, raisins and apples.

Cover and simmer for 1/2 hour. Serve over rice.