Chana Masala – Quick, easy, delicious!

You want something flavorful, delicious, quick, easy, and vegan?  I’ve got your number!  Enter my chana masala!


  • 1 tablespoon coconut oil
  • 1 1/2 teaspoons cumin seeds
  • 1 yellow onion, diced
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced peeled fresh ginger
  • 1 green serrano chile pepper, seeded, if preferred, and minced
  • 1 1/2 teaspoons  garam masala
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon ground turmeric
  • 3/4 teaspoon fine-grain sea salt, plus more as needed
  • 1/4 teaspoon cayenne pepper
  • 1 (28-ounces) can diced tomatoes, with their juices
  • 1 (28-ounce/793-g) can chickpeas, or 3 cups (750 mL) cooked chickpeas
  • 1 cup (250 mL) dry/uncooked basmati rice, for serving
  • fresh lemon juice, for serving
  • fresh cilantro, chopped, for serving
  1. In a large skillet or enamel dutch oven, heat the oil over medium-low until melted and add the cumin seeds.  Stir and toast the seeds for a minute or two until golden and fragrant, watching carefully to avoid burning.
  2. Raise the heat to medium and stir in the onion, garlic, ginger, and serrano.  Cook for a few minutes or so, then stir in the garam masala, coriander, turmeric, salt, and cayenne, and cook for 2 minutes more.
  3. Add the tomatoes and their juices
  4. Raise the heat to medium-high and add the chickpeas.  Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop.

Garnish with some fresh chopped cilantro

Great to serve with basmati rice or quinoa (pictured here with quinoa that I added vegetables to, which ups the nutrient profile.

Another serving option

Another serving option


One thought on “Chana Masala – Quick, easy, delicious!

  1. Pingback: Indian Chicken with Spicy Tomato Sauce | The Sassy Stove

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