Butter Chickpeas

• 1 medium-sized onion
• 2 Tbsp canola oil
• 1 tsp (1-2 cloves) minced garlic
• 2 tsp each curry powder and garam masala
• 1 tsp each ground ginger and cumin
• 300g can condensed tomato soup
• 1/2 cup cream
• 300g can chickpeas
• 200g boiled new potatoes, cubed
• 1-2 Tbsp chopped coriander leaf, fresh or bottled
• 1/2 tsp salt

Chop the onion very finely while the oil heats in a large pan.
Add the onion and garlic and cook, stirring frequently, until the onion is beginning to brown.
Stir in the curry powder and garam masala, ginger and cumin.
Continue to cook, stirring frequently, for one to two minutes longer.

Tip in the soup, cream, drained chickpeas and potatoes and leave the sauce to simmer for about 5 minutes.
Add the chopped coriander and salt to taste.

Serve over steamed basmati rice accompanied with naan bread and a selection of chutneys and/or pickles.