Name: Easy Chana Masala: A Comforting, Flavor-Packed Vegan Delight
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Indian
Ingredients: 2 tbsp (30 ml) oil (e.g., coconut oil); 1 large onion, finely sliced; 2 tsp ground coriander; 2 tsp ground cumin; 2 tsp garam masala, divided; ¼ tsp ground turmeric; ½ tsp amchoor (dried mango powder) or lemon juice; ¼ tsp ground black pepper; ½ tsp Kashmiri chili powder (adjust to taste); 3 large garlic cloves, finely chopped; 3 tsp fresh ginger, finely grated; 5 curry leaves (dry or fresh); 1 tsp salt (adjust to taste); 2 x 400 g / 14 oz cans plum tomatoes, crushed; 4 cups cooked chickpeas; 1 tsp date syrup or sugar (optional); Rice or vegan naan (to serve); Fresh coriander (to garnish)

Description

Easy Chana Masala is a soul-warming vegan curry that combines tender chickpeas with a richly spiced tomato gravy. Quick to prepare and packed with bold flavors, this comforting dish is perfect for weeknight dinners or festive gatherings. Customize it to your taste and enjoy a healthy, hearty meal that’s bursting with vibrant Indian spices.

Ingredients

2 tbsp (30 ml) oil (e.g., coconut oil)
1 large onion, finely sliced
2 tsp ground coriander
2 tsp ground cumin
2 tsp garam masala, divided
¼ tsp ground turmeric
½ tsp amchoor (dried mango powder) or lemon juice
¼ tsp ground black pepper
½ tsp Kashmiri chili powder (adjust to taste)
3 large garlic cloves, finely chopped
3 tsp fresh ginger, finely grated
5 curry leaves (dry or fresh)
1 tsp salt (adjust to taste)
2 x 400 g / 14 oz cans plum tomatoes, crushed
4 cups cooked chickpeas
1 tsp date syrup or sugar (optional)
Rice or vegan naan (to serve)
Fresh coriander (to garnish)

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Instructions

Prepare Ingredients: Slice the onion, chop garlic, and grate ginger. Measure out spices for convenience.
Cook the Base: Heat oil in a heavy-bottomed pot over medium heat. Add onions and sauté until translucent, about 8-10 minutes.
Add Aromatics: Stir in garlic, ginger, and curry leaves. Cook until fragrant, then add ground coriander, cumin, turmeric, and chili powder. Toast spices for 1-2 minutes.
Add Tomatoes and Chickpeas: Pour in crushed tomatoes and cook for 5-10 minutes. Add chickpeas, salt, and about 2 cans’ worth of water to achieve a curry consistency.
Simmer: Cover and simmer for 30 minutes. Remove the lid and cook for an additional 15-30 minutes to thicken.
Finish: Stir in ½ tsp garam masala and lemon juice if using. Adjust seasoning and add date syrup if desired.
Serve: Serve hot with rice or naan, garnished with fresh coriander.

Notes

Enhance Flavor: Toast spices thoroughly for a richer taste.
Customize: Add vegetables like potatoes or spinach for variety.
Storage: Chana masala tastes better the next day. Refrigerate for up to 5 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Main Dish
Method: Simmering
Cuisine: Indian