How long does cinnamon-spiced chana masala [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can cinnamon-spiced chana masala [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make cinnamon-spiced chana masala [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is cinnamon-spiced chana masala [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does cinnamon-spiced chana masala [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Cinnamon-Spiced Chana Masala
[Vegan]

JA By: Jessica Meyers Altman

Author Bio

International plant-based and gluten-free recipes made using seasonal ingredients. Jessica is a certified plant-based chef, and... Read More

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Ingredients You Need for Cinnamon-Spiced Chana Masala [Vegan]

2 1/2 cups of chopped onion
2 tablespoons minced garlic
2 tablespoons minced ginger
1 28-ounce can tomatoes, or 3 cups fresh tomatoes
4 cups chickpeas
2 teaspoons coriander seeds, or 2 1/2 teaspoons ground
1 1/2 teaspoon cumin seeds, or 1 1/2 ground cumin
1/8 teaspoons cayenne, plus more to taste
1 teaspoon turmeric
1 1/2 tablespoon cinnamon
1/2 teaspoon kosher/sea salt
1 cup of reduced fat coconut milk
4 teaspoons fresh lemon juice
1/3 cup of cilantro or parsley
4 or more cups of spinach

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How to Prepare Cinnamon-Spiced Chana Masala [Vegan]

If grinding spices, do so first.
Sauté onions in a hot pan, adding a little bit of water to prevent the onions from sticking, about 1/3 cup. Add salt and cook until softened.
Add garlic and ginger and sauté for a few minutes, until aromatics release.
Add remaining ingredients except spinach, parsley/cilantro, and lemon juice. Cook for about 20 minutes, until ingredients have simmered and flavors have combined.
When ready to serve, stir in spinach until it wilts.
Add fresh parsley and lemon juice. Season to taste with additional cayenne (if desired), pepper, and salt.
Serve atop rice with a fresh salad on the side.