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If there’s one dish that represents the rich, warming, and soul-nourishing flavors of Indian cuisine in plant-based form, it’s Indian Chickpea Chana Masala. This dish is a comforting tomato-based curry loaded with aromatic spices, simmered chickpeas, and a hint of citrus, typically served with rice or roti. Whether you’re exploring plant-based eating or craving an authentic Indian home-cooked meal, this dish is sure to impress.
Chana Masala is not only deeply flavorful, but it’s also easy to prepare, requires no complicated techniques, and is made with simple, pantry-friendly ingredients. You don’t need to be a pro in the kitchen to get it right—just follow the steps below.
Why Make This Indian Chickpea Chana Masala?
A Nutrient-Rich, Satisfying Vegan Meal
Chickpeas are an excellent source of plant-based protein and dietary fiber, making them ideal for anyone looking to enjoy hearty, meatless meals without sacrificing satiety. With warming spices and a tomato base, this curry is not only comforting but also supports gut health and immune function.
Flavorful Yet Simple
You don’t need a long list of specialty ingredients or a spice rack from an Indian restaurant. The core spices—cumin, coriander, turmeric, paprika, and garam masala—are widely available in most grocery stores and give this dish its signature flavor.
Ideal for Meal Prep
This dish reheats beautifully, making it perfect for weekly meal prep. The flavors deepen as it sits, so the leftovers taste even better the next day. Make a big batch and portion it out for easy lunches or dinners throughout the week.
Versatile and Customizable
While traditionally served with rice and roti, this curry pairs well with quinoa, couscous, or even over baked potatoes. It’s naturally vegan and gluten-free, making it adaptable to many dietary needs.
The Plant-Based Cookbook – 200 Vegan Recipes also includes many Indian-inspired dishes and versatile ideas for everyday cooking without animal products or processed ingredients.
Ingredients List
Here is a comprehensive breakdown of what you’ll need for this dish, including notes for possible substitutions:
For the Chana Masala:
2 tablespoons olive oil – Can substitute with coconut oil or avocado oil.
1 large yellow onion, finely diced – Red onions also work if that’s what you have on hand.
3 cloves garlic, minced – Use fresh garlic for best results.
1 tablespoon fresh ginger, peeled and grated – Adds a bright, zesty depth.
1 to 2 green chilies, finely chopped (optional) – For heat; adjust to taste.
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon paprika – Use smoked paprika for a slightly smoky flavor.
1 ½ teaspoons garam masala – A classic Indian spice blend.
½ teaspoon ground cinnamon (optional) – Adds a subtle sweet warmth.
1 (14-ounce) can crushed or diced tomatoes – Crushed for a smoother sauce, diced for chunkier texture.
2 (15-ounce) cans chickpeas, drained and rinsed – Or use 3 cups cooked dried chickpeas.
½ cup water or vegetable broth – Helps thin the sauce and enhance flavor.
Salt, to taste
Juice of ½ lemon or lime – Brightens the finished dish.
Fresh cilantro, chopped, for garnish
For Serving:
Cooked basmati or jasmine rice
Fresh roti or whole wheat flatbread – Optional, but highly recommended.
Read More: Hearty Lentil Curry Soup with Spinach
Step-by-Step Instructions
Follow these detailed directions for a foolproof Chana Masala, even if it’s your first time cooking Indian food.
Step 1: Sauté the Onions
In a large skillet or saucepan, heat the olive oil over medium heat. Once hot, add the finely chopped onions and sauté for 6–8 minutes, or until soft and golden brown. Stir frequently to avoid burning. Caramelizing the onions adds a rich base to the curry.
Step 2: Add Garlic, Ginger, and Chilies
Add the minced garlic, grated ginger, and green chilies. Stir and cook for 1–2 minutes until fragrant. Be careful not to let the garlic burn.
Step 3: Toast the Spices
Sprinkle in cumin, coriander, turmeric, paprika, garam masala, and cinnamon. Stir constantly for about 30 seconds to toast the spices. This step is critical—it releases the essential oils in the spices and intensifies their aroma.
Step 4: Add Tomatoes and Simmer
Pour in the canned crushed or diced tomatoes. Stir to combine with the spices and onion mixture. Allow this to simmer for 5–7 minutes, stirring occasionally, until the tomato mixture thickens slightly and darkens in color. This forms the base of your curry.
Step 5: Stir in Chickpeas and Water
Add the drained chickpeas and ½ cup water or vegetable broth. Stir well to coat the chickpeas in the tomato-spice mixture. Bring to a gentle simmer and reduce heat to low.
Simmer uncovered for 15–20 minutes, allowing the chickpeas to absorb the flavors and the sauce to thicken. If the curry looks too thick at any point, add a splash more water.
Step 6: Season and Finish
Add salt to taste, and just before serving, stir in the juice of half a lemon or lime. This brightens and balances the rich spices.
Step 7: Garnish and Serve
Turn off the heat and top with chopped cilantro. Serve hot with rice or roti.
The Plant-Based Cookbook – 200 Vegan Recipes includes recipes like this one with detailed steps and photos, so even beginners can feel confident and inspired in the kitchen.
Tips and Substitutions
Using Dry Chickpeas: If using dried chickpeas, soak 1 cup overnight and cook until tender (about 45–60 minutes). You’ll get about 3 cups cooked chickpeas.
No Green Chilies: Substitute with red pepper flakes or a pinch of cayenne pepper.
Add Vegetables: Stir in spinach, chopped kale, cauliflower florets, or diced carrots during the final simmer.
For a Creamier Texture: Add ¼ cup coconut milk near the end of cooking for a slightly creamy finish.
For Extra Heat: Add a diced jalapeño or ½ teaspoon cayenne when adding the garlic and ginger.
Read More: Blackberry Coconut Raw Energy Balls
Recipe Variations
Chana Saag Masala: Add 2 cups chopped spinach during the last 5 minutes of simmering.
Spicy Chana Masala: Use fire-roasted tomatoes and extra green chili for a bolder heat.
Chickpea Coconut Curry: Replace ¼ cup of the water with coconut milk for a tropical twist.
Chana Masala Soup: Blend half the curry using an immersion blender for a thicker stew-like consistency.
And if this recipe leaves you craving more, you’ll love the Plant-Based Cookbook – 200 Vegan Recipes, which is full of wholesome, delicious, and globally inspired meals just like this one.
Nutritional Information
(Per Serving – 1 ½ cups, not including rice)
Calories: 310
Protein: 12g
Carbohydrates: 42g
Fiber: 11g
Fat: 10g
Saturated Fat: 1g
Sodium: 320mg (varies with added salt and canned goods)
Iron: 4mg (22% DV)
Vitamin C: 10mg (12% DV)
Folate: 80mcg (20% DV)
This dish provides a balanced mix of complex carbohydrates, plant protein, fiber, and essential micronutrients, making it ideal for anyone seeking nutritious, energizing vegan meals.
Storage and Serving Suggestions
Storing Leftovers:
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in freezer-safe containers for up to 3 months. Let cool before storing.
Reheating: Reheat on the stovetop over medium heat with a splash of water to loosen the sauce.
Serving Ideas:
Serve with steamed basmati rice, brown rice, or even quinoa.
Pair with freshly made roti, naan, or a gluten-free flatbread.
Garnish with red onion slices, lemon wedges, and cilantro for extra freshness.
Add a dollop of vegan yogurt for a creamy contrast.
For more plant-based pairings, sauces, and side dishes, the Plant-Based Cookbook – 200 Vegan Recipes offers thoughtful suggestions that make mealtimes feel complete and satisfying.
Common Questions
Can I make this dish ahead of time?
Yes. Chana Masala stores very well. It often tastes better the next day as the flavors deepen. It’s perfect for meal prepping lunches or dinners for the week.
Can I make it in an Instant Pot or slow cooker?
Yes. Sauté the aromatics using the sauté function, then add all ingredients and pressure cook for 10 minutes with natural release. In a slow cooker, combine all ingredients after sautéing and cook on low for 6–8 hours.
What if I don’t have garam masala?
You can make a simple version at home using ground cinnamon, cloves, cumin, coriander, and black pepper. Or substitute with curry powder for a slightly different but still delicious result.
Is this dish suitable for kids?
Yes, just reduce or eliminate the chili. Kids often love the soft chickpeas and mildly sweet tomato base.
Conclusion
Indian Chickpea Chana Masala is a vibrant, nourishing, and satisfying dish that proves how flavorful and fulfilling plant-based meals can be. Whether you’re a seasoned vegan or just experimenting with meatless Mondays, this dish is sure to become a go-to in your kitchen.
It’s budget-friendly, highly nutritious, easy to scale up for families, and wonderfully adaptable to your pantry and preferences.
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