30-Minute Vegan Chana Masala
This easy vegan chana masala is a quick version of the Indian classic: canned chickpeas simmered in a spiced tomato and onion gravy, all in one pan and ready in just 30 minutes. Perfect for a weeknight meal!
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Servings: servings
Ingredients
- 15 oz canned chickpeas (one 15-ounce can) drained and rinsed
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 inch piece of ginger minced
- 1 large tomato finely chopped (or ½ a 15-ounce can diced tomatoes)
- 1 green chili finely chopped (optional, adjust to taste)
- 2 tablespoons tomato paste
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder Indian or Kashmiri; adjust to taste
- juice of half a lemon
- 2 tablespoons cooking oil such as coconut or vegetable oil
- Salt to taste
- Fresh cilantro optional, for garnishing
- 1 cup vegetable broth
Instructions
- Bloom the cumin and cook the onion: Heat the oil in a large skillet or wide pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds, until fragrant. Add the chopped onion and cook, stirring often, until softened and golden at the edges, 5 to 6 minutes.
- Add garlic and ginger: Stir in the minced garlic and ginger and cook for 1 minute, until fragrant.
- Cook the tomatoes and spices: Add the chopped tomato, green chili (if using), and tomato paste. Cook, stirring, until the tomato is soft and the oil starts to separate at the edges, 4 to 5 minutes. Stir in the ground coriander, garam masala, turmeric, red chili powder, and about ½ teaspoon salt, and cook for 30 seconds.
- Add the chickpeas: Add the drained and rinsed chickpeas and stir to coat them in the spice mixture.
- Simmer: Pour in the vegetable broth, bring to a boil, then reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally, until the gravy thickens. Since canned chickpeas are already cooked, they only need this short simmer to absorb the flavors. For a thicker gravy, mash a few chickpeas against the side of the pan.
- Finish and season: Stir in the lemon juice, then taste and adjust the salt and heat. Garnish with fresh cilantro.
- Serve: Serve hot with basmati rice, naan, or your favorite Indian bread.
Notes
Dried chickpeas: Use 1 ½ to 2 cups cooked chickpeas in place of the can. Cook them ahead of time so the recipe still comes together in 30 minutes.
Canned tomatoes: Use half of a 15-ounce can of diced or crushed tomatoes in place of the fresh tomato, or the whole can for a saucier curry.
Spice level: As written it's mildly spicy. Add more chili powder or a second green chili for more heat, or leave both out for a mild version.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days, or freeze for up to 2 months. Add a splash of water or broth when reheating.
Nutrition (Estimate per Serving)
Calories: 196kcalCarbohydrates: 23gProtein: 7gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 640mgPotassium: 390mgFiber: 7gSugar: 4gVitamin A: 600IUVitamin C: 10mgCalcium: 63mgIron: 2mg
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