Chana masala is an Indian dish made with chickpeas (chana) and garam masala. This 30-minute recipe is so simple, tasty and also oil-free.
Chickpeas are the type of legume I use the most, especially to make hummus and falafel, but also to prepare other delicious recipes like chana masala.
I realized the other day we shared a chana masala recipe a few years ago on our Spanish blog, but not on Simple Vegan Blog, so we’ve made an oil-free version for you guys. It’s so simple and is ready in just 30 minutes.
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Just in case you don’t know, chana masala is an Indian recipe made with chickpeas (chana), garam masala (a blend of ground spices common in India, Pakistan, and other South Asian cuisines), some veggies and other spices.
We serve chana masala with some basmati rice and steamed veggies, but it’s up to you. It’s also usually served with some fresh cilantro on top, but I don’t like cilantro very much, so I prefer to omit this ingredient or add some fresh parsley instead.
If you like this simple chana masala, check out these chickpea recipes: chole palak, spinach with chickpeas, spicy roasted chickpeas, chickpea and vegetable stir fry and Spanish pumpkin and chickpea stew.
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Simple Chana Masala
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6-8
- Category: Entrées, Sides & Main Dishes, Gluten Free
- Cuisine: Vegan, Indian-Inspired, Asian-Inspired
Chana masala is an Indian dish made with chickpeas (chana) and garam masala. This 30-minute recipe is so simple, tasty and also oil-free.
Ingredients
- 4 cloves of garlic
- 1 chopped onion
- 1/2-inch piece of ginger root (about 1 cm)
- 2 14-ounce cans chopped tomatoes (800 g)
- 2 tbsp tahini
- 1 tbsp garam masala
- 1 tbsp turmeric powder
- 1 tbsp cumin powder
- 1 tsp sea salt
- 1/8 tsp cayenne powder
- 1/8 tsp ground black pepper
- 2 15-ounce cans chickpeas (800 g), drained and rinsed
- The juice of half a lemon
- Fresh cilantro to taste (optional)
Instructions
- Place garlic, onion and ginger in a food processor or a blender and blend for a few seconds until you have a paste (see picture).
- Cook the paste in a large pot over medium-high heat for 5 minutes, stirring occasionally.
- Add the chopped tomatoes, tahini and spices and cook covered for 10 minutes more.
- Then add the chickpeas, stir and cook covered for another 10 minutes.
- Remove from the heat, add the lemon juice, stir and serve with some basmati rice and fresh cilantro on top (optional).
- Store the chana masala in the fridge in a sealed container for up to 4 days.
Notes
- Garlic, onion and ginger powder can be used for a quicker and simpler version of this recipe.
- Feel free to use some fresh tomatoes or even some tomato sauce instead of the canned tomatoes.
- Tahini can be replaced by oil. You can sauté the veggies in the oil if you want.
- If you can’t find garam masala, make your own or use some curry powder, it’s not the same, but the dish will be delicious as well.
- You don’t have to use cayenne powder, any fresh or dried chili pepper is okay. Add more or less depending on how spicy you like your food.
- Add more or less salt if needed.
Nutrition
- Serving Size: 1/8 of the recipe without the rice
- Calories: 145
- Sugar: 6.8 g
- Sodium: 528.9 mg
- Fat: 4.5 g
- Saturated Fat: 0.6 g
- Carbohydrates: 21.9 g
- Fiber: 7.6 g
- Protein: 6.9 g
Love how vibrant this is, so full of flavour. I make something similar but I’ll have to try adding a little tahini to mine next time!
Thanks a lot for your comment 🙂
Made this recipe because my wife just loves Indian. I simply love cooking. This recipe is simply delicious.
A couple of changes I made were more cayenne, a pinch more of salt, and did sautéed the paste (red onion instead) in olive oil. Next time I’ll do tomato sauce, and once nicely reduce, will add fresh tomatoes.
Honestly, this recipe is amazing!
★★★★
Hi Walter! So glad you liked it 🙂
I love you guys. The recipes on simpleveganblog are wonderful, clearly explained and a great way to get meat-eaters across the line. Thanks a million!
Hi Marcel! You’re so welcome 🙂 Thank YOU for your kind words. Have a beautiful day!
My husband made this recipe last night (sans cilantro, because I don’t like cilantro) and it is so, so good. 🙂 I’m eating it for lunch, in fact, right now! Yum!
★★★★★
Hi Joleen! I’m so happy to hear that 🙂 Have a nice day!
so good!! and doesn’t require much effort either because of the blending! i added cilantro to the blender w the onion mixture and also added some sugar in at the end 🙂 amazing thank you for sharing
Hi Lauren! You’re so welcome 🙂 So glad you enjoyed it!
Yes it was excellent 5 star. I couldn’t believe I had made it when I tasted it, because I’ve had no luck with Indian food making it myself and it’s my favourite.
★★★★★
Hi Mandy! SO glad you liked it so much 🙂
So yummy and simple will be my go to from now on!
★★★★★
Hi Miranda! So glad you liked it 🙂
Unbelievably tasty and very easy to make. The spices combined with the lemon juice give it so much flavour. Thanks for posting these great recipes!!
★★★★★
Hi Michael! So glad you liked it 🙂 Thank YOU for your comment!
Review from very difficult to satisfy, ‘can’t cook’ fresh vegan: Ladies and gents, that thing is delicious! Thank you so much for this recipe. I came across chana masala in some fast food Indian chain in Vegas and really loved it. Becoming vegan meant learning how to cook in my case and I have been mostly unsuccessful. Every time I have to cook something new I am terrified. Iosune’s chana masala turned out just like in that restaurant! Bloggers like you are life-savers. I don’t think I would have done without you good people you.
★★★★★
Hi Arto! Thank you so much for your kind words 🙂 I’m so glad you liked it!
Can I just omit the tahini/oil?