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.
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
Ingredients
- 4 cloves of garlic
- 1 chopped onion
- ½-inch piece of ginger root
- 2 14-ounce cans chopped tomatoes
- 2 tablespoon tahini
- 1 tablespoon garam masala
- 1 tablespoon turmeric powder
- 1 tablespoon cumin powder
- 1 teaspoon sea salt
- ⅛ teaspoon cayenne powder
- ⅛ teaspoon ground black pepper
- 2 15-ounce cans chickpeas, 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.
Janina says
Absolutely in love with this recipe! So quick to make. The flavors were spot on if not better. I have to admit, I was rushing as I had to leave for an appointment that I totally forgot the onion and it still tasted amazing. My daughter doesn’t like this dish from the Indian restaurant we go to but she raved at how good this was. So glad I found this quick recipe. I used canned whole peeled plum tomatoes and just used the spatula to break them up. I also used olive oil as I didn’t have tahini. I’ll need to double the recipe to have leftovers as there was none left, lol
Iosune Robles says
Hi Janina! I'm so glad you and your daughter liked it 🙂
Jennifer Marthers says
Absolutely delicious and so easy! I love that I can prepare this without oil too. Thanks so much for this recipe.
Iosune Robles says
Hi Jennifer! Thank you so much for your kind comment 🙂
Amera says
I’m trying to incorporate more vegan recipes in my diet and thankfully this recipe is soooo good! I never thought to make a paste out of the first few ingredients but now I see the effect that it has as the base of the sauce... it makes the texture lighter and fluffier ! Not sure if that was the intention but it was a nice touch. Definitely making this again thank you 🙏🏽
Iosune Robles says
Thanks for your kind comment 🙂 Have a nice day!
Kevin says
Delicious, and I'm glad it's oil-free. Take a look at the cans of chopped tomatoes you're using. If they're roma tomatoes (Contadina brand, for instance), chop them a little more before you put them in.
Iosune Robles says
Thanks for the info Kevin! Have a nice day 🙂
Esma says
I discovered this recipe over a year ago and since then it became one of my signature dishes. I even took it to a pot luck at work and everyone loved it!! It<s quick, easy and delicious!
Iosune Robles says
Hi! So glad you liked it Esma 🙂 Have a nice day!
Judy armand says
I made this it was just alittle bitter consistency was very good measured everything could it be the Ticino next time I will use oil
Iosune Robles says
Hi! Yes, next time try to use oil 🙂 Have a nice day!
Temptingrecipe says
Loved this recipe of chana masala. Thanks for such amazing recipe. Please visit http://www.temptingrecipe.com
Iosune Robles says
Thanks for your kind comment 🙂 Have a nice day!
Mikaela Keller says
Could you do this recipe in a slow cooker? Looking forward to trying it, sounds so so yummy. Thank you!!
Iosune Robles says
Hi Mikaela!! Yes, you could use the slow cooker! 🙂
Farley says
Forgot to rate it. 5 big YUMMs
Iosune says
Thank you so much <3