Easy Chana Masala – Vegan

All hail the great chana masala that is so easy to make, meal prep friendly, naturally vegan, gluten-free and so comforting! This is an ADDICTIVE and fool-proof (if you have the ingredients) chana masala recipe that you will keep coming back to. Perfect for batch prepping and for a hearty Indian meal. it goes great with all kinds of breads and rice. I highly recommend you give it a try this weekend

Origin and Meaning

Chana masala (as popularly known as in western cultures), also called chole masala. In Indian cuisine it is known as chole masala due to the various kinds of spices used. “Masala” meaning blend of spices, “chana” meaning chickpeas. This dish is quite popular in North Indian Punjabi cuisine, but other Indian regions also make chole in different styles.The color and taste of the dish depends upon the recipe used.It is great for vegans and vegetarians.

How to Make Chana Masala (tips and hacks)

Like I said, there are many variations of this dish and here is my take on a quick and delicious chana masala. Add whole spices, (I used cumin seeds, peppercorns, cardamom and bay leaf) and sauteed them in some oil for up to a minute. Spice flavours molecules are not water soluble, they only infused in oil. . Add the chopped onions, then. Remember, the more you let the onions caramelize, the more delicious flavor tones you can reap out of it. Not to say it wont be delicious even if you don’t wait until caramelization.

I, then, add in the aromatics: green chilies, garlic, ginger and let that cook for a couple minutes. These aromatics are highly important to give this curry a great depth of flavor. Then we add the tomato puree, the powdered spices and let it all come together for a while.

Serve with a fresh squeeze of lemon and chopped coriander/cilantro leaves. Chickpeas add plenty of fiber, texture, and protein, and puréed tomatoes add body and richness.

How to Store Chana Masala

Chana masala can be stored in the refrigerator in an air-tight container for up to 4 days. You can also batch prep it and freeze it. Take it out of the freezer and place it in the refrigerator section the night before consumption.

If you are not a fan of chickpeas and still want to enjoy a yummy Indian meal, check out this 1-pot daal recipe. Also, super comforting and easy to make!

For other chickpea based recipes checkout this palestinian fatteh:

https://beextravegant.com/palestinian-eggplant-fatteh-vegan-middle-eastern-dish/

Let me know if you give this recipe a go, tag me on Instagram if you do! Feel free to ask me questions regarding the recipe.

Easy Chana Masala

Easy 1-pot chana masala made in 30 minutes. Delicious, flavorful, and comforting. Meal-prep friendly and a healthy, plant-based Indian meal.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Indian

Servings 3

Calories 278 kcal

Ingredients

  

1x2x3x

• 2½ cups freshly cooked or canned chickpeas with water (if freshly cooked)
• 2 tbsp oil
• 1 large onion chopped
• 1 can tomato puree or 2 medium tomatoes chopped

Whole Spices (you can use powdered versions):

• 2 small bay leaves
• 1 tsp peppercorns
• 1 tsp cumin seeds
• 3 green cardamoms
• 1 stick cinnamon optional
• 2 to 3 cloves optional

Aromatics:

• 1 knob ginger
• 4 cloves of garlic
• 2 green chilli peppers to taste
• Powdered spices:
• 1½ tbsp red chili powder adjust as desired
• 1 tsp ground turmeric
• ½ to ¾ tsp Salt to taste
• 1½ tsp garam masala adjust to taste
• 1½ tsp ground coriander

Garnishes:

• Fresh coriander leaves cilantro chopped finely
• 1/2 lemon juiced

Instructions

 

• Heat 1 tbsp oil in a pan. Add your whole spices, (I used cumin seeds, peppercorns, cardamom and bay leaf) and cook for 30 to 60 seconds until fragrant.
• Add chopped onions and cook at medium low heat until caramelised.
• Add aromatics: ginger, garlic, green chilli peppers & saute for 1 minute.
• Next add pureed tomatoes and saute until the tomatoes change colour and the raw smell goes away.
• Then add powdered spices: turmeric, red chili powder, coriander powder and garam masala.
• Cook this for another 5 minutes and then add the chickpeas along with the chickpea water.
• Bring to boil, cover and cook at medium to low heat for 10-15 minutes.
• Top with fresh coriander leaves, squeeze of lemon juice and serve with Indian flatbread or basmati rice.

Nutrition

Calories: 278kcalCarbohydrates: 34gProtein: 10gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 1mgSodium: 610mgPotassium: 482mgFiber: 12gSugar: 3gVitamin A: 1239IUVitamin C: 18mgCalcium: 125mgIron: 4mg

Keyword Chana masala, Chickpea masala, Choley

Tried this recipe?Let us know how it was!