Vegan Chana Masala Recipe
This Vegan Chana Masala tastes like something you’d order from a fantastic Indian restaurant. It’s a healthy, gluten-free, naturally vegan, yet still rich and flavorful with the perfect amount of heat.
Servings: 6 servings
Heat oil in a large pot on high heat.
Add cumin seeds and as soon as they start popping, add onion, garlic and ginger and sauté over medium-low heat until caramelized, about 5 minutes.
Add the coriander, cumin powder, cayenne, turmeric, paprika/smoked paprika, and garam masala. Cook for another 30 seconds, then add the tomatoes + juices, scraping up any bits that have stuck to the pan.
Add the water, chickpeas and salt.
Bring to a boil, then reduce to simmer and cover. Cook on low for 30 minutes, stirring every 5 minutes or so to make sure the Chana Masala doesn't stick to the bottom of the pot.
Top Tips for Making Vegan Chana Masala
Adapted from SmittenKitchen
- In order to get the full flavor of this chana masala be sure to toast the cumin seeds before adding the onions.
- When you hear the seeds begin to pop in the oil that’s when you know it’s time to add the onion, garlic, and ginger.
- Heat the onions on low for 5 minutes or until they caramelize.
- Add the other spices before adding the tomatoes and other ingredients. This will allow the spices to integrate together for that rich full flavor.
- If you don't have whole tomatoes canned, you can also use the same size can of diced tomatoes.
- For some extra greens, you can add 6oz chopped baby spinach to this recipe. You can add them at the last 10 minutes of cooking, and let them wilt on their own while the chana masala is simmering.
- This recipe will keep in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months.
Calories: 234kcal | Carbohydrates: 43.3g | Protein: 9.5g | Fat: 3.1g | Saturated Fat: 0.4g | Sodium: 738mg | Fiber: 8.5g