Vegan Chana Masala
Vegan chana masala, an Indian recipe full of flavor. Delicious and comforting, it's ready in less than 30 minutes and packed with protein!
Servings: 2
Calories: 325kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves sliced
- 1 onion chopped
- ½-inch piece fresh ginger peeled and minced
- 1 14-ounce can crushed tomatoes
- 1 teaspoon garam masala
- 1 teaspoon ground cumin or cumin powder
- 1 teaspoon ground coriander seeds optional
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon cayenne powder optional
- 1 bay leaf
- 1 15-ounce can chickpeas drained and rinsed, see notes
Instructions
- Heat the oil in a skillet and add garlic, onion, and ginger. Cook over medium-high heat for 5 minutes or until golden brown, stirring occasionally.
- Incorporate the canned tomatoes and the spices (garam masala, cumin, coriander seeds, turmeric, salt, pepper, cayenne, and bay) and cook over medium-high heat for 5 minutes, stirring occasionally.
- Put the bay leaf aside and blend the sauce. This step is optional.
- Add the chickpeas and the bay leaf again (optional) and cook for 5 more minutes.
- Serve your vegan chana masala immediately (I added some chopped parsley on top) over basmati rice or naan bread.
- Store the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 1 month. Thaw overnight in the fridge. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water or vegetable stock if needed.
Notes
- You can also use 1 and ½ cups of cooked chickpeas (250 g) instead of the can of chickpeas. Feel free to cook them following our Instant Pot chickpeas.
- Omit the spices you don’t have or add more of another one.
- Feel free to use fresh tomatoes, but you might need to add a little bit of water if the sauce is too dry.
- You can replace cayenne with any other chile or spicy ingredient.
- If you don’t like spicy food, omit the cayenne or add less amount of it.
- If you want to reduce the amount of sodium in this recipe, just omit the salt, or add less.
- For this vegan chana masala recipe, I didn't use coconut milk but feel free to use it if you want.
Nutrition
Serving: 1serving | Calories: 325kcal | Carbohydrates: 52g | Protein: 12.2g | Fat: 9g | Saturated Fat: 1.2g | Sodium: 1343mg | Fiber: 13.8g | Sugar: 13.6g
