Chana Masala (Chickpeas and Tomatoes) Best Family Recipes

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Chana Masala (Chickpeas and Tomatoes)

"Delicious combination of Indian spices with chickpeas and tomatoes. Serve with jasmine rice or couscous."

Ingredients :

2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
three/4 cup water, divided
1 tablespoon ground coriander
2 teaspoons paprika
1 1/2 teaspoons ground ginger
1 teaspoon floor turmeric
1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
1 (15 ounce) can diced tomatoes in juice
1 massive bay leaf
1 (16 ounce) can coconut milk
salt to taste

Instructions :

Prep : 15M	Cook : 4M	Ready in : 40M

Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; saute onion till translucent, five to ten minutes. Add garlic and saute until softened and aromatic, approximately five minutes. Add 1/four cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion aggregate; prepare dinner and stir until aromatic, 2 to a few mins.
Stir chickpeas, tomatoes in juice, final 1/2 cup water, and bay leaf into onion aggregate; carry to a boil. Reduce heat and simmer till flavors have mixed, approximately 10 minutes. Stir coconut milk into chickpea and tomato combination; simmer for 2 to three more mins. Add greater water if wanted and season with salt.

Notes :

Reynolds® Aluminum foil can be used to keep meals moist, prepare dinner it lightly, and make clean-up less difficult.

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