Butter Chickpeas

ingredients

• 1 medium-sized onion
• 2 tbsp canola oil
• 2 cloves garlic, minced
• 2 tsp curry powder
• 2 tsp garam masala
• 1 tsp ground ginger
• 1 tsp ground cumin
• ½ cup cream
• 400g can condensed tomato soup
• 400g can chickpeas
• 200g boiled new potatoes, cubed
• 1-2 tbsp fresh coriander
• ½ tsp salt
• 200g paneer

method

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 (this can now be found in the frozen foods section of some supermarkets) and a selection of chutneys and/or pickles.

notes

Add the full amount of curry powder and garam masala as the spice is tempered by the cream.