Burmese Chickpea Stew (Chana Masala)

Instructions

1. 1Open the 2 cans of chickpeas and pour them into a colander. Rinse the chickpeas under cold running water, then let them drain. Peel and finely chop the 1 medium onion. Peel the 5.08 cm ginger and mince it. Peel the 4 cloves garlic and mince them.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat. Add the 2 tablespoons of cooking oil and let it heat up until it shimmers, about 1 minute. Add the chopped onion, minced ginger, and minced garlic to the pot. Cook, stirring frequently, until the vegetables are softened and smell fragrant, about 5 to 7 minutes. The onions should be translucent.
3. 3Add the 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 1/2 teaspoon of chili powder to the pot. Stir constantly for 1 minute until the spices are very fragrant. Be careful not to let them burn.
4. 4Add the 1 can of diced tomatoes and the drained chickpeas to the pot. Stir everything together to coat the chickpeas and tomatoes with the spices. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld.
5. 5Pour in the 1 cup of vegetable broth. Stir well to combine. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot and let the stew cook for 30 minutes, stirring every 10 minutes. The stew is ready when it has thickened to your desired consistency.
6. 6Remove the pot from the heat. Stir in the 2 tablespoons of fresh cilantro. Serve the chickpea stew hot.