Butter Chickpea Curry

Ingredients

• 12 ounce chickpeas rinsed drained canned
• 2 tablespoons canola oil 
• 10.8 ounce condensed tomato soup canned
• 0.5 cup cup heavy whipping cream 
• 1 teaspoon cumin 
• 2 teaspoons curry powder 
• 2 teaspoons garam masala 
• 1 teaspoon garlic minced
• 1 teaspoon ground ginger 
• 4 medium potatoes cubed
• 1 teaspoon salt 
• 1 medium onion diced yellow

Equipment

• frying pan
• sauce pan

Directions

1. Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender.
2. Drain, and set aside.
3. 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.
4. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.