Chana masala, an Indian-inspired dish, contains chickpeas and tomatoes simmered in a nicely spiced coconut sauce. Serve with jasmine rice.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
486 Calories
Recipe Instructions
Step 1
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.
Step 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.
Ingredients
1 ½ teaspoons ground ginger
⅛ teaspoon ground cinnamon
2 tablespoons vegetable oil
1 onion, chopped
salt to taste
⅛ teaspoon ground black pepper
1 clove garlic, minced
¼ teaspoon cayenne pepper
2 teaspoons paprika
1 teaspoon ground turmeric
¾ cup water, divided
1 large bay leaf
1 tablespoon ground coriander
1 (16 ounce) can coconut milk
2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
