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Easy Vegan Chana Masala

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. 
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Author: Claire Cary

Ingredients
 

  • 2 cans chickpeas (drained and rinsed)
  • 1 medium yellow onion (finely chopped)
  • 6 cloves garlic (finely minced)
  • 2 tbsp coconut oil*
  • 1 tbsp freshly grated ginger
  • 1/3 cup finely chopped cilantro (plus more for garnish)
  • 1 28 ounce can strained tomatoes*
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 serrano peppers*
  • 2 1/2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp chili powder
  • 1 - 1 1/2 tsp garam masala
  • 1/2 tsp amchur powder (or juice from 1 lemon*)
  • 1 tsp coconut sugar
  • 1/8 tsp ground cloves
  • 1 tsp sea salt
  • Black pepper to taste

Instructions

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

Notes

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 find it, no worries, lemon juice works just fine!

Nutrition

Serving: 1bowl | Calories: 334kcal | Carbohydrates: 46g | Protein: 13.9g | Fat: 12.1g | Fiber: 13.8g | Sugar: 7.4g
did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
Keyword: chana masala, chana masala recipe, vegan chana masala