Whole30 Chana Masala
Savor the bold, aromatic flavors of Whole30 Chana Masala, a wholesome twist on the traditional Indian classic. This vibrant dish features protein-packed chickpeas simmered in a medley of fragrant spices like cumin, turmeric, and garam masala, paired with tangy canned tomatoes for a rich, flavorful base. Made with nourishing coconut oil and fresh ingredients like garlic, ginger, green chili, and cilantro, it's an entirely Whole30-compliant meal, perfect for clean eating. With just 20 minutes of prep and a simmering cook time that allows the spices to meld beautifully, this chana masala is both easy and satisfying. Serve it solo or alongside cauliflower rice for a filling, gluten-free and vegan-friendly meal that stays true to your health goals while celebrating bold flavors.
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Recipe Information
Ingredients
- 1 cup dried chickpeas
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 large onion
- 4 units garlic cloves
- 1 inch piece ginger
- 1 unit green chili
- 2 teaspoons coriander powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 cup canned tomatoes
- 2 cups water
- 1 teaspoon sea salt
- 0.5 cup fresh cilantro
- 0.5 unit lemon
Instructions
Begin by rinsing the dried chickpeas thoroughly under cold water. Soak them in a bowl of water overnight or at least for 8 hours.
Drain and rinse the soaked chickpeas, and set them aside.
In a large pot, heat coconut oil over medium heat. Add the cumin seeds and let them sauté until aromatic.
Add the finely chopped onion to the pot and cook until it becomes translucent, about 5-7 minutes.
Meanwhile, finely chop the garlic, ginger, and green chili. Add them to the pot and sauté for another 2-3 minutes until fragrant.
Stir in the coriander powder, turmeric powder, and garam masala. Cook the spices for 1-2 minutes to release their flavors.
Add the canned tomatoes and cook for about 10 minutes, letting the tomatoes break down and meld with the spices.
Once the mixture is well-cooked, add the drained chickpeas along with 2 cups of water. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 25-30 minutes or until the chickpeas are tender.
Season the chana masala with sea salt, then add the freshly chopped cilantro and a squeeze of lemon juice for freshness.
Serve the Whole30 chana masala hot as a standalone dish or alongside cauliflower rice for a complete meal.
Nutrition Facts
Calories |
1250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2729 mg | 119% | |
| Total Carbohydrate | 166.3 g | 60% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 40.3 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 461 mg | 35% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2945 mg | 63% | |
*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.
