Easy Curried Chickpeas Chana Masala Vegetarian Vegan
Elevate your weeknight dinners with this Easy Curried Chickpeas Chana Masala, a wholesome, flavorful dish that's both vegetarian and vegan-friendly! Featuring tender chickpeas simmered in a rich, spiced tomato sauce infused with aromatic garlic, ginger, and garam masala, this recipe delivers authentic Indian-inspired flavors in just 35 minutes. Customize the creaminess by adding coconut milk, and pair it with fluffy basmati rice or warm naan for a complete meal. Perfectly spiced yet adjustable to your heat preference, this one-pan wonder is packed with plant-based protein, making it a healthy and hearty option for busy nights. Garnished with fresh cilantro and brightened with a splash of lemon juice, it’s a vibrant dish that’s as satisfying as it is easy to prepare.
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Recipe Information
Ingredients
- 2 cups Canned chickpeas (garbanzo beans), drained and rinsed
- 2 tablespoons Olive oil or coconut oil
- 1 medium Yellow onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced or grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder (adjust for spice preference)
- 1 cup Canned crushed tomatoes
- 0.5 cup Coconut milk (optional, for creaminess)
- 0.5 cup Vegetable broth or water
- 0.75 teaspoon Salt
- 0.25 cup Fresh cilantro, chopped, for garnish
- 1 tablespoon Fresh lemon or lime juice
- 2 cups Cooked rice or naan, for serving (optional)
Instructions
Heat 2 tablespoons of olive oil or coconut oil in a large skillet or saucepan over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until softened and golden.
Stir in the minced garlic and fresh ginger, cooking for another 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, ground turmeric, garam masala, and red chili powder. Toast the spices for 30 seconds to enhance their flavors.
Pour in the canned crushed tomatoes and let the mixture simmer for 5 minutes, stirring occasionally.
Add the drained and rinsed chickpeas, and stir to coat them in the spiced tomato mixture.
Pour in the vegetable broth or water and simmer for 10 minutes to allow the flavors to meld. If desired, stir in the coconut milk for a creamier texture.
Season with salt and cook for 2 more minutes. Adjust seasoning to taste.
Turn off the heat and stir in the fresh lemon or lime juice for brightness.
Garnish with chopped cilantro and serve hot with cooked rice or naan.
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3330 mg | 145% | |
| Total Carbohydrate | 277.2 g | 101% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 41.3 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 461 mg | 35% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 3175 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
