Ingredients
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2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
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2 tablespoons oil (or use water for oil-free)
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1 large onion, finely chopped
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3 cloves garlic, minced
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1 -inch piece of fresh ginger, grated
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1 can (14 oz) diced tomatoes
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon ground turmeric
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1/2 teaspoon paprika
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1/2 teaspoon garam masala
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1/4 teaspoon cayenne pepper (adjust to taste for spice level)
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1 Salt to taste
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1 Fresh cilantro leaves, for garnish (optional)
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1 Cooked rice or naan bread, for serving (optional)
Directions
Serve this Vegan Chana Masala over cooked rice or with naan bread for a complete and satisfying meal.
Adjust the level of cayenne pepper to control the spiciness of the dish. You can also customize the thickness of the curry by adding water or vegetable broth if desired.
Steps
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1
Done
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Heat the oil (or water) in a large skillet or pan over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, about 5-7 minutes. |
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2
Done
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Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant. |
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3
Done
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Add the ground cumin, ground coriander, ground turmeric, paprika, garam masala, and cayenne pepper to the pan. Stir well to combine and cook for 1-2 minutes to toast the spices. |
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4
Done
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Pour in the diced tomatoes and their juices. Cook for about 5 minutes, allowing the tomatoes to break down and create a flavorful base. |
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5
Done
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Add the drained and rinsed chickpeas to the pan. Stir to coat them evenly with the tomato and spice mixture. |
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6
Done
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Season with salt to taste and simmer the Vegan Chana Masala for 15-20 minutes, stirring occasionally, to let the flavors meld together. |
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7
Done
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Taste and adjust the seasoning, adding more salt or spices if needed to suit your preference. |
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8
Done
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Garnish with fresh cilantro leaves, if desired. |
