Make this simple vegan chickpea chana masala at home with just a handful of pantry staples in just around 30 minutes with plenty of leftovers.
One thing that my foodie heart loves about living in a large city is the limitless options for delicious food from other cultures. One of my favorites is Indian because it is so vegetarian friendly and I love the heat of the spices they use.
Even if you don’t live in a large city where you have access to lots of options, many ethnic foods can be easily recreated at home. This vegan chickpea chana masala recipe is a perfect example of that. This dish is wholesome and filling and took me only about 30 minutes to make on the stovetop. Perfect for weeknight dinner!
What is Chana Masala?
Chana masala is a vegetarian dish that is popular in Northern India and is simple to make. Chopped onion is stir fried with spices and then simmered with tomatoes and chickpeas. Serve this dish over rice or scoop it up with pieces of naan.
I served mine over top of some cauliflower rice and a bit of fresh spinach. If you aren’t vegan, I found that a bit of crumbled feta cheese on top is also really tasty.
This dish is all about smoke and spice. Feel free to adjust the amount of cayenne in this to meet your tolerance for spice. If you aren’t feeling the heat, smoked paprika would be a tasty alternative to the cayenne!
More Curry Recipes You’ll Love
- Vegan Madras Curry
- Red Pepper Chickpea Curry
- Easy Tofu Pumpkin Curry
- Curry Chickpea Stuffed Sweet Potatoes
- Curry Chickpea Salad
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Vegan Chickpea Chana Masala
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
- In a large dutch oven, melt the coconut oil. Add onions and cook until translucent, ~5-7 minutes.
- Stir in the garlic, garam masala, turmeric, and cumin. Cook for 1-2 minutes, stirring frequently.
- Add the tomatoes, tomato paste, and ginger. Stir well to combine.
- Stir in the chickpeas and bring to a simmer. Add the chickpeas and coconut milk. Cook another 5-7 minutes.
Notes
Nutrition
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Comments & Reviews
Can’t believe I missed this post! I love chana masala – totally have to make this!
What an amazing blend of flavors and I love the addition of coconut milk!
Just finished eating this! Delicious!! Thank you for sharing this wonderful recipe! One question: can I freeze the leftovers?
Thanks!
Yes – you can definitely freeze the leftovers. 🙂
This looks amazing– warm, spicy, comfort food!
I can’t wait to give it a try!
Not a fan of coconut. Could I use a different oil and almond milk?
Hey Deniece,
You have a couple of options. You can easily use olive oil or vegetable oil in place of the coconut oil to start. I haven’t tried almond milk in place of the coconut milk, but you could definitely give it a try! You could also skip it altogether, it just adds a bit more creamy-ness to the final recipe, but not a lot of flavor.
This chana masala looks divine! I love how you place it over cauliflower rice – I’ll have to try it. Gorgeous photos 🙂
This looks so good! I love that beautiful napkin you have in the photos!
Great recipe and I love your photos! We have a food truck at work, and have a masala too! I will have to tell them about this one, its so much healthier.
I keep meaning to make me some chana masala, and now you have me craving it even more! Guess who has a big can of chickpeas ready to use?! 🙂
this looks so good! I have never tried cooking with graham marsala but I would love to try! Yum!
Chana Masala is my all time favorite meal!
I love chana masala and I think I have all of the ingredients except cilantro – will have to try this!
yes! chana masaloa is on my list of meals to make this week. Your version looks great!
I adore a good chana masala and yours looks amazing! Love the idea of using cauliflower rice. I am definitely making this ASAP. Pinning!
Wow. I love the blend of ingredients you used…and what a gorgeous photo. Must try this!
Such mouthwatering photos! Pinned and cannot wait to try 🙂
I made something really similar in the slow cooker this weekend but didn’t think to make cauliflower rice… great idea! I’ve been craving Indian food lately and this did the trick!
I just soaked a batch of chickpeas last night! I’m definitely making this tonight for dinner. I love spicy chickpea stews. This is as healthy as it gets too.
mmmm! love this! looks so good. thanks ! 🙂
The indian restaurant in my small town closed unexpectedly (saddest day ever!) leaving me with neverending cravings. This looks delicious!