Chana Masala (Chickpeas and Tomatoes)

Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; saute onion until translucent 5 to 10 minutes. Add garlic and saute 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.

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.