Chana Masala (Chickpeas And Tomatoes)
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
44
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1 clove
Garlic (minced)3 cup
Water (divided)1 tbsp
Ground Coriander2 tsps
Paprika1.5 tsps
Ground Ginger1 tsp
Ground Turmeric1 tsp
Cayenne Pepper1 tsp
Ground Black Pepper1 tsp
Ground Cinnamon1 large
Bay Leaf450 g
Coconut Milk (can)Directions:
1
Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; saute onion until translucent, 5 to 10 minutes
2
Add garlic and saute until softened and fragrant, about 5 minutes
3
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
4
Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil
5
Reduce heat and simmer until flavors have blended, about 10 minutes
6
Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes
7
Add more water if needed and season with salt