Tomato-Chickpea Masala With Chicken

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Washington Post


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3 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

2 medium onions

3-inch piece ginger root

4 medium cloves garlic

1 1/2 tablespoons garam masala

1/8 teaspoon cayenne pepper

6 to 8 ounces cooked chicken (white or dark meat)

30 ounces (two 15-ounce cans) no-salt-added chickpeas, such as Eden brand

56 ounces (two 28-ounce cans) whole tomatoes, preferably San Marzano

3/4 cup low-fat coconut milk

1 1/2 teaspoons sugar

1 teaspoon salt

Leaves from 2 to 4 stems cilantro, for garnish

2 medium lemons, for serving

1/2 cup plain nonfat yogurt

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