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 caloriescarbohydrate: 43.5 gcholesterol: : -fat: 31.7 gfiber: 10.2 gprotein: 10.8 gsaturatedFat: 21.4 gservingSize: -sodium: 603.2 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Chana Masala (Chickpeas and Tomatoes)
Directions
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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.