Ingredients
4
4 servings
- •2 tablespoons vegetable oil
- •1 onion, chopped
- •1 clove garlic, minced
- •0.75 cup water, divided
- •1 tablespoon ground coriander
- •2 teaspoons paprika
- •1.5 teaspoons ground ginger
- •1 teaspoon ground turmeric
- •0.25 teaspoon cayenne pepper
- •0.125 teaspoon ground black pepper
- •0.125 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
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 486
- Carbohydrate: 44g
- Fat: 32g
- Fiber: 10g
- Protein: 11g
- Sugar: 4g
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