Vegan Chana Masala
Chana masala is a North Indian dish built on chickpeas simmered in a spiced tomato-onion sauce seasoned with cumin, coriander, garam masala, and amchur. This version is entirely plant-based and comes together in about 40 minutes, making it practical for weeknight cooking. Serve with rice or flatbread to soak up the bold, tangy sauce.
Equipment
- Heavy-bottomed pot or Dutch oven
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
- 2 tablespoons neutral oil (e.g., avocado or sunflower) for sautéing
- 1 large yellow onion finely chopped
- 4 cloves garlic minced
- 1 inch fresh ginger peeled and grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon paprika for mild heat and color
- ½ teaspoon cayenne pepper adjust to taste
- 1 teaspoon garam masala add at the end for fragrance
- 1 can diced tomatoes 14.5 oz, or use 2 cups fresh tomatoes in season
- 2 cans chickpeas 15 oz each, drained and rinsed
- 1 cup water or low-sodium vegetable broth
- 1 teaspoon salt or to taste
- 1 handful fresh cilantro chopped, for garnish
Instructions
- Heat the oil in a heavy-bottomed pot over medium heat (about 350°F / 175°C). Once shimmering, add the chopped onions and sauté until golden brown, around 8-10 minutes, stirring frequently for even color.
- Add the minced garlic and grated ginger and cook for 1-2 minutes, until fragrant and lightly golden.
- Sprinkle in the cumin, coriander, turmeric, paprika, and cayenne pepper. Toast the spices for 30 seconds to release their aroma, being careful not to burn them.
- Stir in the diced tomatoes and cook for 6-8 minutes, mashing with your spoon and reducing until slightly thickened. The tomatoes will darken and release oil around the edges when ready.
- Add the chickpeas and pour in the water or vegetable broth. Stir to combine and simmer uncovered for 20-25 minutes. The sauce should reduce and thicken to coat the chickpeas luxuriously.
- Stir in salt and garam masala toward the end of cooking, and simmer for 2 more minutes. Adjust seasoning as needed.
- Turn off the heat and let it sit, covered, for 5 minutes to deepen the flavors. Sprinkle with fresh chopped cilantro before serving.
Notes
- For a richer flavor, add a splash of coconut milk at the end for creaminess.
- You can substitute 3 cups of cooked dried chickpeas for canned if preferred.
- If short on time, use an immersion blender to pulse a small portion of the mixture to thicken the sauce quicker.
Nutrition
Calories: 114kcalCarbohydrates: 11gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 737mgPotassium: 334mgFiber: 3gSugar: 4gVitamin A: 552IUVitamin C: 14mgCalcium: 68mgIron: 2mg
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