Chana Masala (Chickpeas and Tomatoes)

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• ¾ cup water, divided
• 1 tablespoon ground coriander
• 2 teaspoons paprika
• 1 ½ teaspoons ground ginger
• 1 teaspoon ground turmeric
• ¼ teaspoon cayenne pepper
• ⅛ teaspoon ground black pepper
• ⅛ teaspoon ground cinnamon
• 2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
• 1 (15 ounce) can diced tomatoes in juice
• 1 large bay leaf
• 1 (16 ounce) can coconut milk
• salt to taste

Instructions

1. 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.
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.