Are you craving something hearty and flavorful? Look no further! This Vegan Indian Chana Masala is your new go-to dish for a quick, healthy meal.
Packed with protein from chickpeas and tons of spices, it’s not only super flavorful but also won’t take hours to make. You can customize it too! Want it spicier? Go for extra chili! Prefer a milder version? Just dial it back a bit. It’s all about making it your own. Plus, this dish is perfect for batch cooking, meaning you can whip it up in under 30 minutes and enjoy it for days.
Say goodbye to boring meals and hello to comfort food that packs a punch!
Serving and Pairing Suggestions
Serve your Vegan Chana Masala with fluffy basmati rice or warm naan. If you’re feeling adventurous, pair it with a refreshing side like Spinach and Pomegranate Salad for a colorful crunch.
And of course, no Indian meal is complete without a cooling Cucumber Raita or a spicy Sriracha Mayo on the side. It’s the perfect combo of flavors and textures!
Tips and Notes
- Fresh Ingredients Matter: Use fresh spices for the best flavor. If you can, buy whole spices and grind them yourself.
- Add Veggies: Feel free to toss in some spinach or bell peppers for added nutrition.
- Storage: This dish stores well. Keep it in an airtight container in the fridge for up to 4 days.
- Freezing: You can also freeze it for longer storage. Just make sure to defrost it overnight in the fridge before reheating.
- Garnish: Don’t forget to add some fresh cilantro on top for an extra layer of flavor.
Explore this recipe and make it your own! Cooking should be fun and creative, so grab your ingredients and let’s get started. You’ll be amazed at how simple and delicious this Vegan Indian Chana Masala is!
Vegan Indian Chana Masala
Equipment
- 1 Large saucepan
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 2 cups chickpeas - cooked or canned, drained and rinsed
- 1 tablespoon oil - for sautéing
- 1 large onion - finely chopped
- 2 tomatoes - pureed
- 1 tablespoon ginger-garlic paste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder - adjust to taste
- Salt - to taste
- 1/2 cup water - as needed
- Fresh cilantro leaves - for garnish
Instructions
- Heat oil in a large saucepan over medium heat.
- Add the onions and sauté until they are translucent.
- Stir in the ginger-garlic paste and cook for a minute until fragrant.
- Add the pureed tomatoes and cook until the mixture thickens and oil separates.
- Add ground cumin, coriander, garam masala, turmeric, red chili powder, and salt. Cook for another 2-3 minutes.
- Add the cooked chickpeas and mix well until they are coated with the spices.
- Pour in water to adjust the consistency of the gravy as desired. Simmer for 10-15 minutes.
- Garnish with fresh cilantro leaves and serve hot.