Butter chickpea curry

I have had several requests for the chickpea curry recipe, so here it is. Don't let the "butter" fool you, there is no butter in it. I figured it refers to its creamy texture. This recipe is basically from Allrecipes.com. They have good ideas in general.

It is not spicy at all, so if you want it a little spicier, you need to adjust the seasonings. Also, this recipe produces chickpeas that are soft, but still hold their shape and texture. If you want softer chickpeas, you will need to pressure cook them first.

Ingredients:

• 4 medium potatoes, cubed
• (2 tablespoons canola oil)
• 1 medium yellow onion
  
• 1 teaspoon minced garlic
• 2 teaspoons curry powder
• 2 teaspoons garam masala
• 1 teaspoon minced ginger
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 (10.75 ounce) can condensed tomato soup
• 1/2 cup condensed milk
• 1/2 cup white dried chickpeas
  

Directions:

1. Soak the chickpeas overnight in plenty water. You can add a little baking powder to help soften the peas.

2. Peel and cube the potatoes and drain/wash the chickpeas. Place in black pot with enough water to barely cover. Place in solar oven for 6 hours or until potatoes/chickpeas are done.

3. Mince onion, garlic, and ginger and add to curry powder, garam masala, cumin powder, salt, condensed milk and tomato soup. If you wanted to, you could first gently fry the onions and garlic in oil until translucent and then add to the rest of the ingredients.

4. Drain the potatoes and chickpeas and add the tomato soup mixture. Place the pot back in the oven for another hour.


Really good with fresh chapatis too :-)