Easy Vegan Chana Masala

  • Author: Claire Cary
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Cuisine: Indian


Chana masala made easy! This vegan chana masala is a 1 pot Indian dish that is packed with plant protein, flavor and is perfect for meal prep. Serve with fresh naan and basmati rice for a delicious plant powered dinner. 




  1. Add the chopped onion to a pan with the coconut oil. 
  2. Saute for 5-10 minutes or until the onion is translucent. 
  3. Add the finely minced cilantro, garlic, ginger, cinnamon stick and bay leaves. 
  4. Saute an additional 5 minutes. 
  5. Add in all spices, coconut sugar and sea salt. Stir well. 
  6. After a few minutes, add the strained tomatoes, drained and rinsed chickpeas and stir until well combined.
  7. Partially cover and let simmer for 20-25 minutes on low heat. 
  8. Remove the bay leaves and cinnamon stick. 
  9. Taste and add more garam masala, cayenne pepper, black pepper, salt, etc. 
  10. Garnish with fresh cilantro and serve with naan, white rice, or enjoy as is. 


I suggest using refined coconut oil to prevent a coconut flavor to the dish. 

Spice note: I made this a few times, once using 2 serrano peppers with the seed and it was very spicy. I made it a second time, using 1 serrano pepper with no seeds and it was very mild. 2 serrano peppers with no seeds was the perfect spice for me, but use the seeds if you like spice.

A 28 ounce can of pureed tomatoes, unseasoned tomato sauce, or finely chopped tomatoes also work. 

The amchur powder is a necessary component to traditional chana masala, but if you can’t fine it, no worries, lemon juice works just fine.


  • Serving Size: 1 bowl
  • Calories: 334
  • Sugar: 7.4g
  • Fat: 12.1g
  • Carbohydrates: 46g
  • Fiber: 13.8g
  • Protein: 13.9g

Keywords: chana masala, vegan chana masala, chana masala recipe