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Chana Masala on a green plate with a fork with a bowl in the background
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Chana Masala

This easy chana masala makes such a great weeknight dinner. It's super easy to make, entirely vegan, and packed with protein and flavor. And the recipe comes together in less than 20 minutes! 
Course Main Dish
Cuisine Indian
Diet Vegan, Vegetarian
Prep Time 4 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 225kcal
Author Sina

Ingredients

  • 1 onion, finely chopped
  • 4 cloves of garlic
  • 1 green chili
  • 1 piece of ginger (about 1 inch)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 2 cans chickpeas
  • 1 28 ounce- can diced tomatoes
  • 1/2 cup vegetable broth
  • salt, to taste
  • black pepper, to taste
  • 1 teaspoon lemon juice

Instructions

  • Place the garlic, the ginger, and the green chili in a blender or food processor and blend until finely chopped. 
  • In a large pan, heat some oil and sauté the chopped onion for about 3 minutes or until translucent. 
  • Then add the garlic, ginger, and chili mixture and cook for another minute. 
  • Next, add the spices and cook until fragrant (about 1 minute). 
  • Then add the canned tomatoes, the vegetable broth, and the chickpeas. Cook on medium heat for 10 minutes. Serve over rice and sprinkle with freshly chopped cilantro or parsley. 

Notes

  • The chana masala is moderately spicy. If you're not into spicy food, you could use less of the green chili (about half of it). Just roughly chop it and add it to the blender. 
  • Don't leave out any of the spices listed in the ingredient list. You need them for the perfect flavor. 
  • I used store-bought garam masala for this recipe, but you can also make it at home using several spices. 

 

Nutrition

Calories: 225kcal | Carbohydrates: 36g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Sodium: 787mg | Potassium: 395mg | Fiber: 12g | Sugar: 2g | Vitamin A: 106IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 3mg