Chana Masala (Chickpeas and Tomatoes)

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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 486 Calories

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped
• salt to taste
• 1 clove garlic, minced
• 2 teaspoons paprika
• 1 teaspoon ground turmeric
• 1 large bay leaf
• 1 tablespoon ground coriander
• 1 (16 ounce) can coconut milk
• 2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
• 1 (15 ounce) can diced tomatoes in juice
• 0.125 teaspoon ground black pepper
• 0.25 teaspoon cayenne pepper
• 1.5 teaspoons ground ginger
• 0.125 teaspoon ground cinnamon
• 0.75 cup water, divided

Recipe Instructions

Step 1

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.

Step 2

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.