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Simple Chana Masala. - 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.

Simple Chana Masala

  • Author: Simple Vegan Blog
  • Prep: 5 mins
  • Cook: 25 mins
  • Total: 30 mins
  • 6-8 1x
  • Main Dish, Gluten Free
  • Vegan, Indian

Servings 6-8 1x

Scale Tap or hover over number to scale servings

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

  1. 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).
  2. Cook the paste in a large pot over medium-high heat for 5 minutes, stirring occasionally.
  3. Add the chopped tomatoes, tahini and spices and cook covered for 10 minutes more.
  4. Then add the chickpeas, stir and cook covered for another 10 minutes.
  5. Remove from the heat, add the lemon juice, stir and serve with some basmati rice and fresh cilantro on top (optional).
  6. 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