Name: Chana Masala (Chickpeas and Tomatoes)
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Vegetable oil - 2 tablespoons; Onion, chopped - 1; Garlic, minced - 1 clove; Water, divided - ¾ cup; Ground coriander - 1 tablespoon; Paprika - 2 teaspoons; Ground ginger - 1 ½ teaspoons; Ground turmeric - 1 teaspoon; Cayenne pepper - ¼ teaspoon; Ground black pepper - ⅛ teaspoon; Ground cinnamon - ⅛ teaspoon; Chickpeas (garbanzo beans), drained and rinsed - 2 (15 ounce) cans; Diced tomatoes in juice - 1 (15 ounce) can; Bay leaf - 1 large; Coconut milk - 1 (16 ounce) can; Salt to taste - 1 (16 ounce) can

Ingredients for - Chana Masala (Chickpeas and Tomatoes)

1. Vegetable oil 2 tablespoons

2. Onion, chopped 1

3. Garlic, minced 1 clove

4. Water, divided ¾ cup

5. Ground coriander 1 tablespoon

6. Paprika 2 teaspoons

7. Ground ginger 1 ½ teaspoons

8. Ground turmeric 1 teaspoon

9. Cayenne pepper ¼ teaspoon

10. Ground black pepper ⅛ teaspoon

11. Ground cinnamon ⅛ teaspoon

12. Chickpeas (garbanzo beans), drained and rinsed 2 (15 ounce) cans

13. Diced tomatoes in juice 1 (15 ounce) can

14. Bay leaf 1 large

15. Coconut milk 1 (16 ounce) can

16. Salt to taste 1 (16 ounce) can

How to cook deliciously - Chana Masala (Chickpeas and Tomatoes)

1 . Stage

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 . Stage

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.