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Home » Recipes » Vegan Dinner Recipes » Curries & Stir Fries » Easy Chana Masala {Chickpea Curry}

Easy Chana Masala {Chickpea Curry}

by Sarah McMinn / Posted: March 30, 2020 / Updated: June 24, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 40 mins

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Enjoy this DELICIOUS and Easy Indian Chana Masala tonight! Made in just one pot in under 30 minutes, everyone will love this vegan and gluten-free dinner. Serve with rice or vegan naan. 
Enjoy this DELICIOUS and Easy Indian Chana Masala tonight! Made in just one pot in under 30 minutes, everyone will love this vegan and gluten-free dinner. Serve with rice or vegan naan. 

Enjoy this DELICIOUS and Easy Indian Chana Masala tonight! Made in just one pot in under 30 minutes, everyone will love this vegan and gluten-free dinner. Serve with rice or vegan naan.

Two bowls of Chana Masala

I don't know if you know this, but I LOVE Indian Food.

However, I don't have a lot of Indian recipes on the blog. There are a few. You can find Vegan Tikka Masala, Palak Paneer, and Red Lentil and Cauliflower Curry, but in truth, I don't always feel confident in my ability to make AMAZING Indian food and so when the craving hits, I tend to go out for Indian food.

There are some exceptions, of course. For example, I love the recipes above and do make at least one of them once a month. But my go-to homemade Indian dish is this Easy Chana Masala recipe. I've been making this Chana Masala recipe for over 13 years when I first went vegan and bought The Asian Vegan Cookbook (an AMAZING resource if you love Asian food). Over the decade+ I've adapted and changed the Chana Masala recipe to make it my own and today, 13 years later, I am finally sharing it with you all!

Let's take a closer look, shall we?


Table of Contents show
What is Chana Masala?
Ingredients & Substitutions
Step-by-Step Instructions
Serving and Storing
Tips and Tricks
Frequently Asked Questions
More Vegan Curry Recipes
Vegan Chana Masala

What is Chana Masala?

Literally meaning mix-spiced small-chickpeas, Chana Masala is a chickpea curry that originated in India as common street food. Chickpeas, onions, and tomatoes are stewed together in a rich curry sauce that is spiced with garam masala, coriander, cumin, and turmeric and it is served over rice or with flatbread for a super delicious and super simple meal.

Chana Masala is naturally vegan and gluten-free, making this one of my go-to orders at Indian restaurants.


Ingredients & Substitutions

Chana Masala is super simple to make. It can be made in two simple steps, in just one pot, and in about 30 minutes!

Here is everything you need.

  • Oil- I recommend coconut oil but any high heat oil will do.
  • Onion
  • Garlic
  • Fresh Ginger
  • Spices - Chana Masala requires 5 core spices: cumin, coriander, turmeric, cayenne Pepper, and Garam Masala. Garam Masala is a spice blend made up of about 10 different spices and is essential for Indian cooking. You should be able to find Garam Masala at most well stocked grocery stores or you can pick some up online.
  • Chickpeas - This recipe calls for canned chickpeas. If you would rather use dried chickpeas, you need about 1 ½ cups.
  • Diced Tomatoes (Canned)
  • Lemon Juice
  • Fresh Cilantro

Step-by-Step Instructions

Step One - Sauté the Onions

Heat oil in the bottom of the soup pot and add onions. Sauté them until they are fragrant. Add ginger and garlic and sauté for another minute until the aroma of the ginger and garlic fill your kitchen.

Sauté onions, chickpeas, and tomatoes

Stir in the spices to coat the onions.

Spice blend for Chana Masala

Step Two: Add Remaining Ingredients

Once the onions are coated in spiced, add the tomatoes, chickpeas, lemon juice, and water.

Chickpeas and tomatoes in a large sauté pan

Bring the curry to a light simmer and simmer for 20-25 minutes until tomatoes and chickpeas are cooked and most of the liquid has been absorbed. Stir in the garam masala and cilantro and remove from heat.

Taste and adjust seasonings.

Vegan Chana Masala in copper bowl

Disclosure: This post may contain affiliate links.


Serving and Storing

Serving - Serve over rice, cauliflower rice, or vegan naan. Top it with fresh cilantro.

Storing - Store uneaten curry in an airtight container in the refrigerator for 3 days. It can also be stored in the freezer for up to 1 month. To serve, pull it out of the freezer the night before to thaw. Gently reheat over low heat on the stovetop.

Tips and Tricks

  1. Use fresh ginger and garlic. Rather than powdered spices, fresh ginger and garlic add so much additional flavor to this dish.
  2. If you want to use dried chickpeas, use about 1 ½ cups. Soak them for 8 hours prior to boiling them.
  3. For a grain-free alternative, serve this curry dish over cauliflower rice

Frequently Asked Questions

Can I make this recipe in advance?

For sure! Oftentimes curry is better on day two, after the flavors have been able to marinate for a bit. You can prepare this curry up to 3 days in advance and store it in an airtight container in the refrigerator. However, do not make the rice until you are ready to serve.

Is chana malasa spicy?

Not typically but if you would like to add additional spice, feel free to add extra cayenne powder. Likewise, to reduce the spice, you can omit it altogether.

Where can I find garam masala?

Garam masala is essential for this dish but it can be hard to find. It is a spice blend made up of about 10 different spices. You should be able to find Garam Masala at most well stocked grocery stores, make your own, or pick some up online.

Is this recipe gluten-free?

Yes! Chana Masala is naturally vegan and gluten-free!


More Vegan Curry Recipes

  • Red Lentil Cauliflower Curry
  • Eggplant and Chickpea Curry
  • Thai Sweet Potato Curry
  • Thai Green Curry
  • Pumpkin Peanut Curry with Tofu

Check out all my vegan curry recipes for some easy vegan dinner inspiration.

Vegan Chana Masala in copper bowl

Vegan Chana Masala

Enjoy this DELICIOUS and Easy Indian Chana Masala tonight! Made in just one pot in under 30 minutes, everyone will love this vegan and gluten-free dinner. Serve with rice or vegan naan. 
5 from 2 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 247kcal
Author: Sarah McMinn

Ingredients

  • 1 tablespoon coconut oil
  • 1 large onion, thinly sliced
  • 2-3 cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 tbsp. cumin
  • 2 tsp. coriander
  • ¾ teaspoon turmeric
  • ¼ tsp cayenne pepper
  • ½ tsp salt
  • 2 (14 oz) cans chickpeas, drained and rinsed
  • 2 (14 oz) cans diced tomatoes
  • 1 tbsp. lemon juice
  • ¼ cup water
  • 1 teaspoon garam masala
  • ¼ cup fresh cilantro, minced
  • 1 cup uncooked rice, (optional)
US Customary - Metric

Instructions

  • If using, cook the rice according to package instructions. This will differ depending on what kind of rice you choose. 
  • Heat the oil in a large soup pot over medium heat. Add onions and sauté, stirring occasionally, for 4-5 minutes, until onions are fragrant and translucent. Add garlic and ginger and sauté for another minute. 
  • Stir in the cumin, coriander, turmeric, cayenne pepper, and salt, stirring to coat the garlic/onion mixture. 
  • Add the tomatoes, chickpeas, lemon juice, and water. Bring to a light simmer and simmer, uncovered, for 20-25 minutes until tomatoes and chickpeas are cooked and most of the liquid has been absorbed. Stir in garam masala and fresh cilantro. Taste and adjust seasonings.
  • Remove from heat and serve over rice or vegan naan.

Notes

Serving and Storing - Serve the Chana Masala with rice, cauliflower rice, or vegan naan. Top it with fresh cilantro. Store uneaten curry in an airtight container in the refrigerator for 3 days. It can also be stored in the freezer for up to 1 month. To serve, pull it out of the freezer the night before to thaw. Gently reheat over low heat on the stovetop.
Make in Advance - Often times curry is better on day two, after the flavors have been able to marinate for a bit. You can prepare this curry up to 3 days in advance and store it in an airtight container in the refrigerator. However, do not make the rice until you are ready to serve.
Frequently Asked Questions
  • Is chana masala spicy? Not typically but if you would like to add additional spice, feel free to add extra cayenne powder. Likewise, to reduce the spice, you can omit it altogether.
  • When can I find garam masala? Garam masala is essential for this dish but it can be hard to find. It is a spice blend made up of about 10 different spices. You should be able to find Garam Masala at most well stocked grocery stores, make your own, or pick some up online.
 

Nutrition

Calories: 247kcal | Carbohydrates: 44g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Sodium: 308mg | Potassium: 368mg | Fiber: 3g | Sugar: 2g | Vitamin A: 311IU | Vitamin C: 19mg | Calcium: 92mg | Iron: 5mg
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Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. 8 ball pool says

    May 06, 2020 at 8:58 pm

    5 stars
    Love this recipe, have made it multiple times!
    Am I going crazy though, but did this recipe originally call for cumin seeds?
    Thank you for sharing this recipe!

    Reply
  2. Charlie says

    March 30, 2020 at 9:45 am

    5 stars
    This looks awesome and is just what we need here in this cooped-up household! My wife Deb and I love Chana Masala! Better yet, we have every single one of the ingredients on hand already without a trip to a store, woo hoo!
    Thanks for the great recipe, we will be making this very soon.

    Reply
  3. Linda says

    March 30, 2020 at 9:06 am

    I have everything but coriander! Any suggestions to substitute? Thanks!

    Reply

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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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