Chana Masala (Chickpeas and Tomatoes) recipe

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Ingredients

2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
¾ cup water, divided
1 tablespoon ground coriander
2 teaspoons paprika
1 ½ teaspoons ground ginger
1 teaspoon ground turmeric
¼ teaspoon cayenne pepper
⅛ teaspoon ground black pepper
⅛ 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

Nutrition Info

485.6 calories
carbohydrate: 43.5 g
cholesterol: : -
fat: 31.7 g
fiber: 10.2 g
protein: 10.8 g
saturatedFat: 21.4 g
servingSize: -
sodium: 603.2 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

Delicious blend of Indian spices with chickpeas and tomatoes. Serve with jasmine rice or couscous.

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