Very Quick Butter Chickpeas (Vegetarian Butter Chicken!)

• 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

1. Chop the onion very finely while the oil heats in a large pan.
2. Add the onion and garlic and cook, stirring frequently, until the onion is starting to brown.
3. Stir in the curry powder and garam masala, ginger and cumin. Continue to cook, stirring frequently, for one to two minutes longer.
4. Tip in the soup, cream, drained chickpeas and potatoes, and leave the sauce to simmer for about five minutes.
5. Add the chopped coriander and salt to taste.
6. Serve over steamed basmati rice.
7. Enjoy!

onion, canola oil, garlic, curry powder, garam masala, ground ginger, ground cumin, tomato soup, cream, chickpeas, baby potatoes, coriander, salt

Taken from www.food.com/recipe/very-quick-butter-chickpeas-vegetarian-butter-chicken-352996 (may not work)