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Chana Masala (Chickpeas and Tomatoes)
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Flavorful chickpea and tomato chana masala cooked in tasty coconut sauce.
Ingredients:
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 0.75 cup water, divided
  • 1 tablespoon ground coriander
  • 2 teaspoons paprika
  • 1.5 teaspoons ground ginger
  • 1 teaspoon ground turmeric
  • 0.25 teaspoon cayenne pepper
  • 0.125 teaspoon ground black pepper
  • 0.125 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
Instructions:
  • In a 6-quart Dutch oven or large heavy pot over medium heat, sauté onion in oil until translucent, for 5 to 10 minutes. Add garlic and sauté until softened and fragrant, about 5 minutes. Stir in coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon with 1/4 cup water. Cook and stir until fragrant, for 2 to 3 minutes.
  • Combine chickpeas, tomatoes in juice, bay leaf, and remaining 1/2 cup water with onions. Bring to a boil and simmer for 10 minutes. Stir in coconut milk and simmer for an additional 2 to 3 minutes. Adjust seasoning with salt and add more water if necessary.

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