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.
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!
- 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)
- 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.
- 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.
- 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