Ingredients
-
1 teaspoon cumin
-
4 medium potatoes, cubed
-
2 tablespoons canola oil
-
1 medium yellow onion, diced
-
1 teaspoon minced garlic
-
2 teaspoons curry powder
-
2 teaspoons garam masala
-
1 teaspoon ground ginger
-
1 teaspoon salt
-
1 (10 3/4 ounce) can condensed tomato soup
-
1/2 cup cream or 1/2 cup milk
-
1 (12 ounce) can chickpeas, rinsed and drained
Instructions
- Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
- Warm oil in a skillet over medium heat.
- Stir in onion and garlic, and cook until the onions are soft and translucent.
- Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring.
- Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.