chana masala (chickpeas and tomatoes)

Name: chana masala (chickpeas and tomatoes)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp Vegetable Oil (2 tablespoons vegetable oil); 1 piece Yellow Onion (1 yellow onion, chopped); 1 clove Garlic (1 clove garlic, minced); ¾ cup Water (0.75 cup water, divided); 1 tbsp Ground coriander (1 tablespoon ground coriander); 2 tsp Paprika (2 teaspoons paprika); 1 ½ tsp Ginger Powder (1.5 teaspoons ground ginger); 1 tsp Ground Turmeric (1 teaspoon ground turmeric); ¼ tsp Cayenne Pepper (0.25 teaspoon cayenne pepper); 0.13 tsp Black Pepper (0.125 teaspoon ground black pepper); 0.13 tsp Cinnamon (0.125 teaspoon ground cinnamon); 2 can Chickpeas (2 (15 ounce) cans chickpeas, drained and rinsed); 1 can Chopped Tomatoes (1 (15 ounce) can chopped tomatoes (diced) in juice); 1 piece Bay Leaves (1 large bay leaf); 1 can Coconut Milk (1 (16 ounce) can coconut milk); 0 pinches Table Salt (table salt to taste)

40 minIndian

Servings4

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Vegetarian
Vegan
Pescatarian

Ingredients

For 4 servings

Vegetable Oil2 tbsp · 2 tablespoons vegetable oil
Yellow Onion1 piece · 1 yellow onion, chopped
Garlic1 clove · 1 clove garlic, minced
Water¾ cup · 0.75 cup water, divided
Ground coriander1 tbsp · 1 tablespoon ground coriander
Paprika2 tsp · 2 teaspoons paprika
Ginger Powder1 ½ tsp · 1.5 teaspoons ground ginger
Ground Turmeric1 tsp · 1 teaspoon ground turmeric
Cayenne Pepper¼ tsp · 0.25 teaspoon cayenne pepper
Black Pepper0.13 tsp · 0.125 teaspoon ground black pepper
Cinnamon0.13 tsp · 0.125 teaspoon ground cinnamon
Chickpeas2 can · 2 (15 ounce) cans chickpeas, drained and rinsed
Chopped Tomatoes1 can · 1 (15 ounce) can chopped tomatoes (diced) in juice
Bay Leaves1 piece · 1 large bay leaf
Coconut Milk1 can · 1 (16 ounce) can coconut milk
Table Salt0 pinches · table salt to taste

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Steps

1heat oil in a 6-quart dutch oven or large heavy pot over medium heat; sauté onion until translucent, 5 to 10 minutes. add garlic and sauté 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.
2stir 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.