This is definitely one of my favourites dishes with chickpeas. It is creamy and just bursting with flavour. Unfortunately, I didn't manage to take a picture of it. However, take my word for it, it's good!
This recipe is adapted from AllRecipes and serves 6.
3 medium potatoes ; cubed
1 1/2 tablespoons canola oil
3/4 medium yellow onion ; diced
1 1/2 teaspoon Garlic ; minced
1 1/2 teaspoons curry powder
1 1/2 teaspoons garam masala
3/4 teaspoon ground ginger
1 1/2 teaspoon cumin
3/4 teaspoon salt
229 grams condensed tomato soup
3/8 cup Yogurt ; or milk
255 grams Chick peas ; rinsed and drained
1. Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
2. Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Taste. Put in more milk if required to counter the tomato soup taste. Simmer 5 minutes.
Serve with hot rice.