Chana Masala (Chickpeas and Tomatoes)

Ingredients

• 1 large bay leaf 
• 30 ounce chickpeas drained and rinsed canned (garbanzo beans)
• 16 ounce coconut milk canned
• 15 ounce canned tomatoes diced canned
• 0.3 teaspoon cayenne pepper 
• 1 clove garlic minced
• 0.1 teaspoon ground cinnamon 
• 1 tablespoon ground coriander 
• 1.5 teaspoons ground ginger 
• 0.1 teaspoon ground pepper black
• 1 teaspoon ground turmeric 
• 1  onion chopped
• 2 teaspoons paprika 
• 4 servings salt to taste
• 2 tablespoons vegetable oil 
• 0.8 cup water divided

Equipment

• dutch oven

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. 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.
5. Add more water if needed and season with salt.