Chana Masala (Chickpeas and Tomatoes)

Name: Chana Masala (Chickpeas and Tomatoes)
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 large bay leaf; 850 grams chickpeas (garbanzo beans), drained and rinsed; 454 grams coconut milk; 425 grams diced tomatoes in juice; 0 teaspoons cayenne pepper; 1 clove garlic, minced; 0 teaspoons ground cinnamon; 1 Tbsp ground coriander; 2 teaspoons ground ginger; 0 teaspoons ground black pepper; 1 teaspoon ground turmeric; 1 onion, chopped; 2 teaspoons paprika; 4 servings salt to taste; 2 Tbsps vegetable oil; 177 milliliters water, divided

You can never have too many Indian recipes, so give Chana Masala (Chickpeas and Tomatoes) a try. This recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains around 16g of protein, 39g of fat, and a total of 564 calories. This recipe serves 4. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes approximately 40 minutes. A mixture of bay leaf, water, paprika, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; saute onion until translucent, 5 to 10 minutes.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Dutch Oven

Add garlic and saute until softened and fragrant, about 5 minutes.

Ingredients you will need

Garlic

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.

Ingredients you will need

Cayenne Pepper

Black Pepper

Coriander

Cinnamon

Turmeric

Paprika

Ginger

Onion

Water

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.

Ingredients you will need

Tomatoes In Juice

Coconut Milk

Chickpeas

Bay Leaves

Tomato

Onion

Water

Add more water if needed and season with salt.

Ingredients you will need

Water

Salt

Equipment

Dutch Oven

Ingredients

Servings:

1large

bay leaf 850grams

chickpeas (garbanzo beans), drained and rinsed 454grams

coconut milk 425grams

diced tomatoes in juice 0teaspoons

cayenne pepper 1clove

garlic, minced 0teaspoons

ground cinnamon 1Tbsp

ground coriander 2teaspoons

ground ginger 0teaspoons

ground black pepper 1teaspoon

ground turmeric 1

onion, chopped 2teaspoons

paprika 4servings

salt to taste 2Tbsps

vegetable oil 177milliliters

water, divided

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Fram Wines Chenin Blanc. Reviewers quite like it with a 5 out of 5 star rating and a price of about 32 dollars per bottle.