How To Make Quick Vegan Chana Masala
This vegan chana masala takes 35 minutes to make! It's a gluten-free dish that yields a chickpea dish simmered in tomatoes and hearty spices.
Ingredients
- 1 cup brown basmati rice, uncooked, for serving
- 2 tbsp coconut oil, or extra-virgin olive oil
- 1 yellow onion, medium, chopped
- 1 serrano pepper, medium, or jalapeño pepper, minced
- ½ tsp fine sea salt, to taste
- 5 garlic cloves, (about 1 tablespoon), pressed or minced
- 1 tbsp fresh ginger, (about a 1-inch piece), peeled and minced
- 1½ tsp garam masala
- 1½ tsp ground coriander
- ¾ tsp ground cumin
- ½ tsp ground turmeric
- cayenne pepper, pinch, (optional)
- 28 oz fire-roasted tomatoes, (1 large can), crushed, or whole peeled tomatoes, with their juices
- 14 oz chickpeas, (2 cans), or 3 cups cooked chickpeas, rinsed and drained
For Garnish:
- lemon wedges
- fresh cilantro, optional
Instructions
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Bring a large pot of water to boil on the stove and rinse the rice in a fine-mesh colander. Once boiling, pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice.
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Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid, fluff the rice with a fork and season with sea salt to taste.
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In a medium Dutch oven or large saucepan, warm the oil over medium-low heat. Add the onion, serrano and salt. Cook until the onion is tender and turning translucent.
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Add the garlic and ginger, and cook for about 30 seconds to 1 minute until fragrant. Stir in the garam masala, coriander, cumin, turmeric, salt, and cayenne (if using), then cook for another minute, while stirring constantly.
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Add the tomatoes and their juices. If using whole tomatoes, use the back of a wooden spoon to break the tomatoes apart (leave some chunks of tomato for texture).
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Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer. Cook, reducing the heat as necessary to maintain a gentle simmer, for 10 minutes or longer to allow the flavors to develop.
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Season to taste with additional salt, if desired. If it’s not spicy enough, add another pinch of cayenne.
- Serve over basmati rice, if desired, and garnish with a lemon wedge or two and a sprinkle of fresh cilantro leaves.
Nutrition
- Sugar: 12g
- :
- Calcium: 108mg
- Calories: 308kcal
- Carbohydrates: 43g
- Fat: 11g
- Fiber: 13g
- Iron: 5mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 2g
- Potassium: 922mg
- Protein: 12g
- Saturated Fat: 7g
- Sodium: 261mg
- Vitamin A: 1779IU
- Vitamin C: 34mg
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