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+ servings
5 from 2 votes

Easy Vegan Chana Masala

by: claire cary

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. 
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Prep: 10 mins
Cook: 30 mins
Total: 40 mins



  • 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, serano pepper, cinnamon stick and bay leaves. 
  • Saute an additional 5 minutes. 
  • Add in all spices, sugar and 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!


I suggest using refined coconut oil to prevent a coconut flavor to the dish. 
Spice note: I made this a few times, once using 1 serrano pepper with the seeds and it was very spicy. I made it a second time, using 1 serrano pepper with no seeds and it was more mild. 1 serrano pepper with a couple of seeds was the perfect spice for me, but use more seeds if you like spice or use two peppers.
A 28 ounce can of pureed tomatoes, unseasoned tomato sauce, or crushed 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!
Serving: 1bowl / Calories: 334kcal / Carbohydrates: 46g / Protein: 13.9g / Fat: 12.1g / Fiber: 13.8g / Sugar: 7.4g

Did you make this?

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