Chana Masala (Chickpeas and Tomatoes)
Description
This chickpea and tomato recipe, which is also known as chana masala, is an Indian-inspired dish that is simmered in a nicely spiced coconut sauce.
Ingredients
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2 tablespoons vegetable oil
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1 onion, chopped
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1 clove garlic, minced
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3/4 cup water, divided
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1 tablespoon ground coriander
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2 teaspoons paprika
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1 1/2 teaspoons ground ginger
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1 teaspoon ground turmeric
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1/4 teaspoon cayenne pepper
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1/8 teaspoon ground black pepper
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1/8 teaspoon ground cinnamon
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2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
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1 (15 ounce) can diced tomatoes in juice
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1 large bay leaf
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1 (16 ounce) can coconut milk
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salt to taste
Directions
1
Heat 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.
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.