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Vegan Chickpea Chana Masala | Dietitian Debbie Dishes

Vegan Chickpea Chana Masala

  • Author: Deborah Davis
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 5 1x
  • Category: Vegan, Main Dish, Gluten Free
  • Cuisine: Indian

Description

Don’t order take out! Make this simple vegan chickpea chana masala at home in just around 30 minutes with plenty of leftovers.


Ingredients

  • 1 1/2 tablespoons coconut oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons garam masala
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cayenne (Adjust per your spice preference)
  • 2 (14.5 oz) cans diced tomatoes
  • 1 (6 oz) can tomato paste
  • 1 1/2 inch piece fresh ginger, minced
  • 3 cups cooked chickpeas (~2 cans)
  • 1 (13.5 oz) can full fat coconut milk
  • For Serving: brown rice, cauliflower rice, or naan; fresh chopped cilantro; additional coconut milk or yogurt (if not vegan)

Instructions

  1. In a large dutch oven, melt the coconut oil. Add onions and cook until translucent, ~5-7 minutes.
  2. Stir in the garlic, garam masala, turmeric, and cumin. Cook for 1-2 minutes, stirring frequently.
  3. Add the tomatoes, tomato paste, and ginger. Stir well to combine.
  4. Stir in the chickpeas and bring to a simmer. Add the chickpeas and coconut milk. Cook another 5-7 minutes.

Notes

Nutrition facts do not include rice/cauliflower for serving.


Nutrition

  • Serving Size: 1 Cup
  • Calories: 471 kcals
  • Sugar: 17.5 g
  • Sodium: 245 mg
  • Fat: 28 g
  • Saturated Fat: 21 g
  • Trans Fat: 0 g
  • Carbohydrates: 47 g
  • Fiber: 14.5 g
  • Protein: 14 g
  • Cholesterol: 0 mg