Ingredients
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2 tablespoons vegetable oil
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1 onion, chopped
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1 clove garlic, minced
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¾ cup water, divided
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1 tablespoon ground coriander
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2 teaspoons paprika
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1 ½ teaspoons ground ginger
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1 teaspoon ground turmeric
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¼ teaspoon cayenne pepper
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⅛ teaspoon ground black pepper
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⅛ teaspoon ground cinnamon
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2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
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1 (15 ounce) can diced tomatoes in juice
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1 large bay leaf
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1 (16 ounce) can coconut milk
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salt to taste
Directions
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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.
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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.
Nutrition Facts (per serving)
486 | Calories |
32g | Fat |
44g | Carbs |
11g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 486 | |
% Daily Value * | |
Total Fat 32g | 41% |
Saturated Fat 21g | 107% |
Sodium 603mg | 26% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 10g | 36% |
Total Sugars 4g | |
Protein 11g | 22% |
Vitamin C 18mg | 20% |
Calcium 125mg | 10% |
Iron 9mg | 48% |
Potassium 704mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.