S's Channa Masala

• 1 cup vegetable broth
• 1 onion, small
• 2 garlic cloves, minced
• 15 ounces chickpeas, drained and rinsed
• 15 ounces fire-roasted diced tomatoes and green chilies
• 1 14 teaspoons coriander
• 1 teaspoon cumin
• 14 teaspoon turmeric
• 14 teaspoon paprika

1. Line a medium sauce pan with a thin layer of broth and saute onions over high heat for 3 minutes.
2. Add garlic and saute until onions are translucent, adding more broth as necessary.
3. Add coriander, cumin, cardamon, turmeric and ginger, stirring to coat onions and cooking until fragrant, about 2 minutes.
4. Add chickpeas and tomatoes with remaining broth, stirring to combine.
5. Turn heat up to high and bring to a boil.
6. Once boiling reduce to low and simmer 15 minutes.
7. Turn off heat and stir in paprika and garam masala and let sit for 5 minutes.

vegetable broth, onion, garlic, chickpeas, tomatoes, coriander, cumin, turmeric, paprika

Taken from www.food.com/recipe/ss-channa-masala-422943 (may not work)