Vegan Chana Masala
Enjoy your heartwarming bowl of Vegan Chana Masala and let the flavors dance on your palate!
- ½ cup cooked chickpeas (canned or freshly boiled)
- 1 medium-sized tomato (finely chopped)
- 1 small onion (finely chopped)
- 1 clove garlic (minced)
- ¼ inch ginger (grated)
- 1 tbsp olive oil or coconut oil
- ½ tsp turmeric powder
- ½ tsp red chili powder (adjust to taste)
- ½ tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp garam masala
- salt (to taste)
- Fresh cilantro (for garnishing)
- water (as required)
Heat oil in a pan over medium heat.
Add onions and sauté until they turn translucent.
Add minced garlic and grated ginger, sauté for another 1-2 minutes until aromatic.
Mix in the chopped tomatoes, cook until they soften and form a thick sauce.
Sprinkle turmeric powder, red chili powder, ground coriander, ground cumin, and salt. Mix well.
Add cooked chickpeas, stir, and coat them with the masala mixture.
Pour in some water, just enough to make a thick gravy.
Simmer on low heat for 10-15 minutes for flavors to meld.
Sprinkle garam masala and give it a final mix.
Garnish with fresh cilantro and serve hot.
Servings 1
- Amount Per Serving
- Calories 325kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1.5g8%
- Sodium 325mg14%
- Potassium 455mg13%
- Total Carbohydrate 47g16%
- Dietary Fiber 12g48%
- Sugars 9g
- Protein 9g18%
- Vitamin C 15 mg
- Iron 0.03 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Substitutions:
- If you're out of fresh tomatoes, you can use canned diced tomatoes. If chickpeas aren't available, you can substitute them with another legume like white beans, though the taste will vary.
Pairing:
- This dish pairs beautifully with basmati rice or vegan naan bread. For a refreshing side, consider a cucumber and mint raita (use coconut yogurt for vegan).
Tip:
- Soaking chickpeas overnight and boiling them with a pinch of baking soda makes them softer and easier to digest.