- 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
- 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.
- 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
recipepes.com
Chana Masala (Chickpeas and Tomatoes), recipe
PT15M
PT1H
5
455 calories
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