4 medium potatoes, cubed
2 tablespoons canola oil
1 medium yellow onion, diced
1 teaspoon minced garlic
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 (10.75 ounce) can condensed tomato soup
1/2 cup cream or milk
1 (12 ounce) can chickpeas, rinsed and drained

4 medium potatoes, cubed 2 tablespoons canola oil 1 medium yellow onion, diced 1 teaspoon minced garlic 2 teaspoons curry powder 2 teaspoons garam masala 1 teaspoon ground ginger 1 teaspoon cumin 1 teaspoon salt 1 (10.75 ounce) can condensed tomato soup 1/2 cup cream or milk 1 (12 ounce) can chickpeas, rinsed and drained

Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. 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.