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