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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I tried this recipe from a friend last night - divine in pita bread. Play around with the vegetables and spices to suit your taste. I guess a low fat version could be made with coconut cream or low fat evaporated milk. Watch the cream - it can burn easily to the bottom. Ingredients:
1 medium onion, chopped |
1 teaspoon garlic, chopped |
2 teaspoons garam masala |
1 teaspoon ground cumin |
2 teaspoons curry powder |
1 teaspoon ginger, minced |
1/2 teaspoon paprika |
1/2 teaspoon chili (optional) |
1/2 teaspoon salt |
1 (300 g) can chickpeas |
1 (300 g) can tomato soup |
200 g boiled cubed potatoes |
250 ml cream or 250 ml coconut cream or 250 ml evaporated milk |
Directions:
1. Cook onion and garlic until onion is soft.
2. Stir in garam masala, other spices, and ginger.
3. Cook for 1- 2 minutes,do not burn.
4. Add soup, cream, chickpeas and potatoes.
5. Simmer for about 15 minutes.
6. Sweet potato or pumpkin can be used instead of potato.
7. I also added diced zuchini fresh from my garden.
8. If the consistency is too runny, thicken with a small amount of cornflour.
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