Butter Chickpea Curry - cooking recipe

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
250 250 ml coconut cream or 250 ml evaporated milk

Preparation

Cook onion and garlic until onion is soft.
Stir in garam masala, other spices, and ginger.
Cook for 1- 2 minutes,do not burn.
Add soup, cream, chickpeas and potatoes.
Simmer for about 15 minutes.
Sweet potato or pumpkin can be used instead of potato.
I also added diced zuchini fresh from my garden.
If the consistency is too runny, thicken with a small amount of cornflour.