Chana Masala

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This easy chana masala makes such a great weeknight dinner. It’s super easy to make, entirely vegan, and packed with protein and flavor. And the recipe comes together in less than 20 minutes! 

Chana Masala on a green plate with a fork with a bowl in the background

Why This Recipe Works

For those of you who haven’t heard of chana masala yet: it’s a North Indian dish and “chana” means chickpea and “masala” refers to an Indian blend of spices.  

We’ve been making this recipe for years and we still can’t get enough of it. It’s one of the recipes we make on a regular basis, especially on busy days. I absolutely love that this recipe is super easy but extremely flavorful at the same time. 

As I already said, the preparation couldn’t be much easier. It’s such a simple dish that is ready in less than 20 minutes. 

The combination of fresh garlic, green chili, and ginger provides this recipe with a ton of flavor. All you have to do is place those three ingredients in a blender or food processor and blend until finely chopped. 

Then add it to the sautéd onion and add dried cumin, coriander, garam masala, and turmeric. Cook until fragrant. Then add the diced tomatoes, the vegetable broth, and the chickpeas. Voilà – 10 minutes later, you’ve got a delicious and filling meal. 

I usually serve it over brown rice, but it’s also great with Jasmin or Basmati rice. Chickpeas are a great source of plant-based protein, especially for vegans and vegetarians. And this is one of my favorite chickpea recipes!

What Goes Into This Recipe 

the ingredients that go into this recipe on a marble countertop

  • Chickpeas – I used canned chickpeas. You could also use dried chickpeas and cook them in an Instant Pot. 
  • Tomatoes – canned diced tomatoes. 
  • Vegetable Broth – I usually use organic vegetable broth without flavor enhancers or sugar. 
  • Onion & Garlic – both fresh. 
  • a Green Chili – don’t leave it out for the perfect flavor. 
  • Ginger – fresh. 
  • Spices – ground cumin, coriander, turmeric, and garam masala. 
  • Salt & Pepper
  • Lemon – fresh lemon juice. 

How To Make This Recipe 

a collage of four photos that show how to make this recipe

1. Step: Place the garlic, the ginger, and the green chili in a blender or food processor and blend until finely chopped. 

2. Step: In a large pan, heat some oil and sauté the chopped onion for about 3 minutes or until translucent. 

3. Step: Then add the garlic, ginger, and chili mixture and cook for another minute. 

4. Step: Next, add the spices and cook until fragrant (about 1 minute). 

chana masala in a black pan with a wooden spoon on a marble countertop

5. Step: Then add the canned tomatoes, the vegetable broth, and the chickpeas. Cook on medium heat for 10 minutes. Serve over rice and sprinkle with freshly chopped cilantro or parsley. 

Recipe Notes

  • The chana masala is moderately spicy. If you’re not into spicy food, you could use less of the green chili (about half of it). Just roughly chop it and add it to the blender. 
  • Don’t leave out any of the spices listed in the ingredient list. You need them for the perfect flavor. 
  • I used store-bought garam masala for this recipe, but you can also make it at home using several spices. 

Frequently Asked Questions

How Long Does This Recipe Last? 

Stored in an airtight container in the fridge, it will last 2 to 3 days

Can I Freeze It? 

Yes, you can freeze it for up to 2 months. Make sure to let it cool down completely before freezing it in a freezer safe container. 

a green plate with brown rice and chickpeas with fresh parsley on the side

Related Recipes 

  • Roasted Chickpeas 
  • Sweet and Sour Chickpeas 
  • Vegan Butter Chicken with Chickpeas and Cauliflower 
  • Easy Vegan Chickpea Curry 
  • Vegan Chickpea Salad 

I Love To Hear From You! 

I hope you like this chana masala as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina 

Chana Masala on a green plate with a fork with a bowl in the background

Print

Chana Masala

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This easy chana masala makes such a great weeknight dinner. It's super easy to make, entirely vegan, and packed with protein and flavor. And the recipe comes together in less than 20 minutes! 
Course Main Dish
Cuisine Indian
Diet Vegan, Vegetarian
Prep Time 4 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 225kcal
Author Sina

Ingredients

  • 1 onion, finely chopped
  • 4 cloves of garlic
  • 1 green chili
  • 1 piece of ginger (about 1 inch)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 2 cans chickpeas
  • 1 28 ounce- can diced tomatoes
  • 1/2 cup vegetable broth
  • salt, to taste
  • black pepper, to taste
  • 1 teaspoon lemon juice

Instructions

  • Place the garlic, the ginger, and the green chili in a blender or food processor and blend until finely chopped. 
  • In a large pan, heat some oil and sauté the chopped onion for about 3 minutes or until translucent. 
  • Then add the garlic, ginger, and chili mixture and cook for another minute. 
  • Next, add the spices and cook until fragrant (about 1 minute). 
  • Then add the canned tomatoes, the vegetable broth, and the chickpeas. Cook on medium heat for 10 minutes. Serve over rice and sprinkle with freshly chopped cilantro or parsley. 

Notes

  • The chana masala is moderately spicy. If you’re not into spicy food, you could use less of the green chili (about half of it). Just roughly chop it and add it to the blender. 
  • Don’t leave out any of the spices listed in the ingredient list. You need them for the perfect flavor. 
  • I used store-bought garam masala for this recipe, but you can also make it at home using several spices. 

 

Nutrition

Calories: 225kcal | Carbohydrates: 36g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Sodium: 787mg | Potassium: 395mg | Fiber: 12g | Sugar: 2g | Vitamin A: 106IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 3mg

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