Total Time
25mins
Prep 10 mins
Cook 15 mins

I tried this recipe from a friend last night - divine in pita bread. Play around with the vegetables and spices to suit your taste. I guess a low fat version could be made with coconut cream or low fat evaporated milk. Watch the cream - it can burn easily to the bottom.

Ingredients Nutrition

Directions

  1. Cook onion and garlic until onion is soft.
  2. Stir in garam masala, other spices, and ginger.
  3. Cook for 1- 2 minutes,do not burn.
  4. Add soup, cream, chickpeas and potatoes.
  5. Simmer for about 15 minutes.
  6. Sweet potato or pumpkin can be used instead of potato.
  7. I also added diced zuchini fresh from my garden.
  8. If the consistency is too runny, thicken with a small amount of cornflour.
Most Helpful

4 5

Great taste, might even have been improved with a little more of a kick - next time I might try a bit more chili powder or possibly cinnamon. But this was a really satisfying vegetarian meal. My husband went back for thirds!

5 5

Good! I am a fan. This would be good with Paneer cheese or bell pepper as well. I loved the flavors. I did add a tiny bit of sugar and amchur powder (a souring agent, you can use lemon if you do not have amchur). I also substituted tomatoe puree for the soup as I didn't have it on hand. It came out wonderful!! I served it with hot roti. Thank You!!

5 5

Really yummy, thanks for posting! I'll definately make again, will probably experiment with your coconut cream idea. DH wants me to try it with sweet potato as well. Only thing I did wrong was using condensed tomato soup, as that's what's most readily available in Oz. I think next time I'll dilute it a bit - on the upside, it certainly wasn't runny! Really enjoyed this easy, healthy recipe.