Recipe by Karen Elizabeth
The humble chickpea is low in fat, rich in fibre, complex carbohydrate, and protein, and is a good source of calcium, iron and B vitamins. I'm not a huge fan of canned soups, but they do have their uses sometimes! This sauce could be used with anything, but goes well with chickpeas and new potatoes. Paneer cheese is also delicious. From The Very Easy Vegetarian Cookbook, Alison & Simon Holst.
Top Review by nomadic_heart
This is really great! I love how versatile this is, sometimes I skip the soup and cream and throw in yogurt. I've added frozen peas, carrots or squash too and its always great. Cinnamon, nutmeg and cayenne are nice additions. If it's too runny I throw some in the blender and toss it back in to thicken it up. Really good over bulgur, couscous or brown rice. Freezes well too, I make enough for four meals and freeze it. Thanks for such a lovely recipe.
Made it last night again DD came in and couldn't stop raving about how wonderful the house smelled. I had to bar everyone from the kitchen since it was oamc day and they wanted it now! thanks again
- 1 medium onion
- 2 tablespoons canola oil
- 1 teaspoon minced garlic
- 2 teaspoons curry powder
- 2 teaspoons garam masala
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 300 g condensed tomato soup
- 1⁄2 cup cream
- 300 g chickpeas
- 200 g boiled baby potatoes, cubed
- 1 -2 tablespoon chopped coriander
- 1⁄2 teaspoon salt
Directions See How It's Made
- 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 starting 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 five minutes.
- Add the chopped coriander and salt to taste.
- Serve over steamed basmati rice.