How can I adjust the spice level of this Chana Masala?

This recipe uses one green Serrano pepper; you can deseed it before mincing to tame the spice, or omit the optional cayenne pepper entirely.

What's the best way to prepare the basmati rice for serving?

Boil the rice for 30 minutes, then drain, return to the pot, cover, and let it steam for 10 minutes before fluffing and seasoning with sea salt.

Do I need to chop the canned tomatoes before adding them?

No, the recipe instructs to add whole peeled tomatoes with their juices, then use the back of a wooden spoon to break them apart directly in the pot.

How long should I simmer the chana masala to ensure the flavors develop?

After adding the chickpeas, bring the mixture to a simmer and cook for 10 minutes or longer to allow the spices and tomatoes to meld beautifully.

Can I make this Chana Masala ahead of time?

Yes, Chana Masala often tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to 3-4 days.

2.4K Views 8 years ago

Chana Masala
[Vegan, Gluten-Free]

AF By: Amanda Froelich

Author Bio

Healthy recipes from a plant-based chef. Amanda Froelich is an RHN, plant-based chef, certified Reiki master... Read More

Order with Instacart Download Our App

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Chana Masala [Vegan, Gluten-Free]

Dairy Free

Quick and easy chickpea chana masala served over basmati rice. This spicy, hearty Indian recipe is vegan and gluten free. It makes great leftovers, too! Be sure to prep the ingredients in advance, as the recipe moves quickly.

Ingredients You Need for Chana Masala [Vegan, Gluten-Free]

1 tablespoon coconut oil or olive oil
1 1/2 teaspoons cumin seeds
1 yellow onion, chopped
1 tablespoon pressed or minced fresh garlic (about 5 cloves)
1 tablespoon peeled and minced fresh ginger (about a 1-inch piece)
1 green Serrano pepper, minced (seed it first if you want to tame the spice level)
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
3/4 teaspoon fine-grain sea salt
1/4 teaspoon cayenne pepper (optional)
1 can (28 ounces) whole peeled tomatoes, with their juices
2 cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), drained and rinsed
1 cup uncooked basmati rice, for serving (rice is optional)
Lemon wedges, for garnishing
Fresh cilantro, chopped, for garnishing (optional)

Order with Instacart Download Our App

How to Prepare Chana Masala [Vegan, Gluten-Free]

Cook the rice (if you want to serve the chana masala on rice): Bring a large pot of water to boil on the stove. Pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid, fluff the rice with a fork and season with sea salt to taste.
Cook the chana masala: In a Dutch oven or large saucepan, heat the oil over medium heat. When a drop of water sizzles upon hitting the pan, reduce the heat to medium-low and add the cumin seeds. Toast the seeds for a minute or two, stirring frequently, until the seeds are golden and fragrant. Watch carefully to avoid burning the seeds.
Raise the heat to medium and stir in the onion, garlic, ginger and serrano. Cook for about five minutes, stirring often. Stir in the garam masala, coriander, turmeric, salt and cayenne (if using), and cook for two more minutes.
Add the whole peeled tomatoes and their juices. Use the back of a wooden spoon to break the tomatoes apart. You can leave some chunks of tomato for texture.
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.
Serve over basmati rice, if desired, and garnish with a lemon wedge or two and a sprinkle of fresh cilantro.

Notes

This recipe makes for great leftovers! Store the rice, chana masala and garnishes separately for best results. Warm the rice and chana masala together, then garnish with fresh lemon wedges and cilantro. Leftovers should keep well for up to 4 days.