Place in pot, cover with water and boil until fork tender.
Drain and set aside.
In large pot, heat canola oil over medium high heat.
Add onions and garlic and saute until soft, about 3-4 minutes.
Stir in spices, stirring frequently for 1-2 minutes to allow flavors to come out.
Add soup and sour cream, mix well. Do not boil if using low fat sour cream or yogurt.
Add chickpeas and potatoes and simmer for 5 minute or heated through. Do not boil if using low fat dairy.
Remove from heat and add chopped cilantro to taste.
Serve with naan bread or rice. Other options include a slice of lime, extra cilantro or a little hot sauce for those who like to spice things up.
Notes
Possible substitutions: Substitute powdered ginger with fresh ginger root. Substitute tomato soup with diced tomatoes.*Low fat sour cream or yogurt is more likely to curdle with high heat. If using these, avoid curdling by not boiling the curry after adding them. Consider adding at the very end with heat off.