This Wholesome Chana Masala is so tasty and comforting. It's perfectly spiced and will make your kitchen smell amazing. Chana Masala is a great recipe to keep on hand because not only is it tasty, but it's also hearty. After a long day, you can pull some leftover chana masala out from your fridge, heat it up, and then enjoy a nice and filling meal.

Wholesome Chana Masala [Vegan]



Cooking Time




  • 1 cup sun-dried oil-free tomatoes (soaked 15 min in 1 1/2 cup water)
  • 1 cup of water you may add more if needed
  • 1 medium-size onion diced
  • 6 cloves of garlic diced
  • 1 teaspoon ginger fresh diced or powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon black pepper
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 teaspoon Garam masala homemade or store-bought
  • 1/2 teaspoon cayenne pepper
  • Dry hot chili peppers to taste (broken into smaller pieces)
  • Himalayan pink salt to taste
  • 3 bay leaves
  • Fresh coriander 1 cup only the leaves
  • 3 tablespoons grapeseed oil or oil of your choice
  • 2 cans of chickpeas, rinsed


  1. Sauté onion until translucent on a heated oil, add garlic and stir for couple seconds.
  2. Add rest of the spices except bay leaf.
  3. Reduce the heat and stir well for minute or two.
  4. Transfer everything into a blender, including the sun-dried tomatoes with water they were soaked in and additional cup of water.
  5. Blend all until smooth.
  6. Transfer to a pot, add the chickpeas, fresh coriander, and bay leaf.
  7. Bring into a boil, reduce the heat and simmer for 5 minutes.
  8. You may add more water if needed, but usually, the sauce gets thicker overnight, so it is better to wait.
  9. Adjust the taste and serve with long basmati rice or rice of your choice.
  10. Top with fresh coriander.