Indiase chana masala

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 can diced tomatoes
• 1 can chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1/2 cup chopped fresh cilantro
• Salt and pepper, to taste

Stap 1

Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute.

Stap 2

Add the cumin, coriander, turmeric, and cayenne pepper and cook for another minute.

Stap 3

Add the diced tomatoes, chickpeas, and vegetable broth. Bring to a simmer and cook for 30 minutes.

Stap 4

Stir in the chopped cilantro and season with salt and pepper to taste.

Stap 5

Serve hot with rice or naan bread.