Chana Masala (Chickpeas and Tomatoes)

Chana Masala (Chickpeas and Tomatoes)
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 3/4 cup water, divided
  • 1 tablespoon ground coriander
  • 2 teaspoons paprika
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon ground cinnamon
  • 2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
  • 1 (15 ounce) can diced tomatoes in juice
  • 1 large bay leaf
  • 1 (16 ounce) can coconut milk
  • salt to taste


  1. Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; saute onion until translucent, 5 to 10 minutes. Add garlic and saute until softened and fragrant, about 5 minutes. Add 1/4 cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion mixture; cook and stir until fragrant, 2 to 3 minutes.
  2. Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes. Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes. Add more water if needed and season with salt.

04/07/2018
Chana Masala (Chickpeas and Tomatoes), recipe PT15M PT1H 5 455 calories

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