Ingredients
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2 cups cooked chickpeas (canned or soaked and cooked)
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1 onion, finely chopped
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3 cloves garlic, minced
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1 -inch piece of ginger, grated
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2 tomatoes, diced
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1 green chili pepper, finely chopped (adjust to your spice preference)
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1 teaspoon cumin seeds
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1 teaspoon ground coriander
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1 teaspoon ground cumin
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1/2 teaspoon turmeric powder
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1/2 teaspoon paprika
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1/2 teaspoon garam masala
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1/4 teaspoon red chili powder (adjust to your spice preference)
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1 Salt, to taste
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2 tablespoons vegetable oil
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1 Fresh cilantro leaves, for garnish
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1 Lemon wedges, for serving
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1 Cooked rice or naan bread, for serving (optional)
Directions
Dive into the world of Indian cuisine with this Vegan Chana Masala, a perfect lunch option that’s packed with protein and flavor.
Adjust the level of spiciness by varying the amount of green chili pepper and red chili powder. Enjoy the leftovers the next day for even more flavorful Chana Masala.
Steps
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1
Done
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Heat the vegetable oil in a large skillet or pan over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds. |
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2
Done
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Add the finely chopped onions and sauté until they turn translucent, about 5 minutes. |
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3
Done
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Stir in the minced garlic, grated ginger, and green chili pepper. Sauté for another 2 minutes until fragrant. |
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4
Done
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Add the diced tomatoes and cook until they become soft and the oil begins to separate from the mixture, about 5-7 minutes. |
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5
Done
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Reduce the heat to low and add the ground coriander, ground cumin, turmeric powder, paprika, garam masala, red chili powder, and salt. Stir well and cook for 2-3 minutes to allow the spices to bloom. |
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6
Done
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Add the cooked chickpeas to the skillet and mix them into the spicy tomato sauce. If the mixture appears too dry, you can add a splash of water. |
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7
Done
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Cover the skillet and simmer the Chana Masala on low heat for 15-20 minutes, allowing the flavors to meld together. |
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8
Done
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Check the seasoning and adjust salt and spice levels to your taste. |
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9
Done
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Serve the Vegan Chana Masala hot, garnished with fresh cilantro leaves and accompanied by lemon wedges. You can enjoy it with cooked rice or naan bread if desired. |
