Chana Masala (Chickpeas and Tomatoes)
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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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.