This chana masala recipe is one of my favorite make-ahead meals. It’s a one-pot wonder that loaded with flavor, fiber, and protein. This is the best vegan homemade recipe. The spicy flavors all taste so incredible together.
The first time I tried chana masala was about a year ago at Whole Foods Market. Yes, whole foods. I love their seasonal hot bar. I can usually find food that I love to eat. Some of my favorites include their veggie chili, falafel, vegan mac & cheese, grilled pita bread, and chana masala of course.
What’s in chana masala
- Chickpeas (canned or dried)
- Grapeseed oil
- Black mustard seeds
- Cumin seeds
- Onions
- Garlic
- Fresh ginger, minced
- Jalapeño pepper (optional)
- Bay leaves
- Ground coriander (optional)
- Ground turmeric
- Chili powder
- Garam masala
- Black pepper
- Sea salt
- Whole peeled tomatoes
- Vegetable broth
- Lemon juice
- Fresh cilantro leaves
How to make this chana masala recipe
- Open the canned chickpeas, drain, and rinse them. If you are using dried chickpeas, place them in a large bowl and soak them in cold water overnight. Drain, rinse and set aside.
- Add the oil (of your choice) to a large pot over medium heat. Once the oil is hot add the mustard seeds and cumin seeds. They may sputter a bit so stand back. After 40 seconds, add the diced onion and cook, stirring frequently until the onion starts to brown, 6-8 minutes.
- Next, add the garlic, ginger, jalapeño pepper, and bay leaves and stir to combine until garlic starts to brown, 1-2 minutes.
- Now add the ground spices and seasonings (garam masala, coriander, turmeric, black pepper, chili powder, sea salt) and stir until fragrant, about 30 seconds. Add a tablespoon of veggie broth or water to prevent the mixture from drying out and/or burning.
- Stir in the chickpeas, canned tomatoes, and vegetable broth. Stir well.
- Cover with a lid and cook for 35-40 minutes or until chickpeas reach your desired likeness.
- Once complete, squeeze the juice of half a lemon into the mixture. Top with freshly chopped cilantro. Serve over rice, with bread, or eat alone.
Easy Chana Masala Recipe
This easy authentic chana masala recipe is loaded with protein and fiber. It's filled with flavorful spices that you will surely have you coming back for seconds. Enjoy!!
Ingredients
- 3 cans chickpeas or 12 ounces (1 1/2 cups) dried chickpeas
- 3 tbsp grapeseed oil or neutral oil
- 2 tsp mustard seeds
- 2 med onions finely diced
- 4 cloves of garlic minced
- 1 1/2 inch piece of fresh ginger minced
- 2 bay leaves
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tbsp garam masala
- 1/2 tsp black pepper
- 1 1/2 tsp sea salt
- 1 can whole peeled tomatoes
- 1 1/2 cups vegetable broth
- 1 1/2 cups lemon juice
- 1 cup fresh cilantro leaves
- 2 Serrano peppers minced (omit, if avoiding heat)
Instructions
- Open the canned chickpeas, drain, and rinse them. If you are using dried chickpeas, place them in a large bowl and soak them in cold water overnight. Drain, rinse and set aside.
- Add the oil (of your choice) to a large pot over medium heat. Once the oil is hot add the mustard seeds and cumin seeds. They may sputter a bit so stand back. After 40 seconds, add the diced onion and cook, stirring frequently until the onion starts to brown, 6-8 minutes.
- Next, add the garlic, ginger, jalapeño pepper, and bay leaves and stir to combine until garlic starts to brown, 1-2 minutes.
- Now add the ground spices and seasonings (garam masala, coriander, turmeric, black pepper, chili powder, sea salt) and stir until fragrant, about 30 seconds. Add a tablespoon of veggie broth or water to prevent the mixture from drying out and/or burning.
- Stir in the chickpeas, canned tomatoes, and vegetable broth. Stir well.
- Cover with a lid and cook for 35-40 minutes or until chickpeas reach your desired likeness.
- Once complete, squeeze the juice of half a lemon into the mixture. Top with freshly chopped cilantro. Serve over rice, with bread, or eat alone.
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- HEARTY VEGETABLE & MUSHROOM STEW
- NEW YEARS BLACK EYED PEAS
- VEGAN LENTIL BOLOGNESE
- THE BEST NOURISHING BOWL
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