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Butter Chickpeas Recipe

October 21, 2011
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From ‘Very Easy Vegetarian Cookbook’, Alison Holst & Simon Holst:

“For 2-3 Large Servings:

1 medium-sized onion
2 tablespoons canola oil
1 tablespoon (1-2 cloves) minced garlic
2 teaspoons each curry powder and garam masala
1 teaspoon each ground ginger and cumin
300g can condensed tomato soup
1/2 cup cream
300g can chickpeas
200g boiled new potatoes, cubed
1-2 tablespoons chopped coriander leaf
1/2 teaspoon salt

Chop onion very finely while oil heats in a large pan. Add onion and garlic and cook, stirring frequently, until the onion is beginning to brown. Stir in the curry powder, 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, chutneys and/or pickles.”

Giles adds: I usually use a can of tomato puree instead of the condensed tomato soup, and cook one medium-large potato chopped up into cubes in the microwave for convenience. Also add chili powder for more zing!

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