This soup tastes like the spicy filling in a samosa. It's fast, easy and inexpensive.
Heat a large saucepan over medium-low heat. When the pan is heated, add oil and swirl to coat pan. Add onions and cook until soft, about 3-5 minutes. Don't let the onions brown. If they start to brown turn down the heat. Add garlic and cook for 1-2 more minutes.
Add the curry powder stir to coat onions. Cook for a minute, then add the tomato paste. Cook for one minute longer. Add the chickpeas, potatoes, carrots, and vegetable stock. Heat soup to simmering point, then simmer for 20 minutes, or until the potatoes are cooked. Add the frozen peas for the last 2 minutes.
Stir in cilantro and serve.
Instead of the commercial curry powder, you can use:
1 tablespoon / 15 ml cumin
1-1/2 teaspoons / 7.5 ml coriander (optional)
1 teaspoon / 5 ml salt
1 teaspoon / 5 ml cinnamon
1 teaspoon / 5 ml ginger
1 teaspoon / 5 ml paprika
1 teaspoon / 5 ml turmeric
1/2 teaspoon / 2.5 ml mustard powder
1/2 teaspoon / 2.5 ml ground pepper