Chickpea Curry

So delicious and so fast. It is like having my 2 favorite
Indian dishes in one! Our kids all loved this. Serve
with rice or couscous. Jill Dorrough

8 medium potatoes, cubed 1/4 cup canola oil 2 medium yellow onions, diced 2 teaspoons minced garlic 1 tablespoon and 1 teaspoon curry powder 1 tablespoon and 1 teaspoon garam masala 2 teaspoons ground ginger 2 teaspoons cumin 2 teaspoons salt 2 (10.75 ounce) cans condensed tomato soup 1 cup cream or milk 2 (12 ounce) cans chickpeas (garbanzo beans), rinsed and drained Directions: Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender (I used my pressure cooker because I was in a hurry). Drain, and set aside. 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. Simmer 5 minutes. Number Of Servings:8 Preparation Time:30 minutes