Vegan chana masala with chickpeas, tomatoes and garam masala-easy, authentic, perfect with basmati rice.
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This vegan chana masala is my go-to chana masala recipe when I want that cosy, rich flavour you'd expect from Indian restaurants-without any fuss. This vegan chana masala can be made in under an hour and is perfect for family dinners or meal prep. It's a popular dish across Indian cuisine (especially Northern India), built on chickpeas simmered in a spiced tomato sauce until it turns thick and stew-like, with tangy flavours from lemon juice right at the end.
This vegan chana masala is not only delicious but also incredibly nutritious, making it an ideal choice for those exploring plant-based meals.
Ingredients
Everything in this vegan chana masala is easy to find in UK supermarkets: canned chickpeas, chopped tomatoes, onion, garlic, fresh ginger, and spices like ground cumin, garam masala, turmeric, and chili powder. Chickpeas add loads of plant protein and fibre, which makes this a really satisfying chickpea curry for weeknights and meal prep.
If you're used to deeper, "special spice blend" flavours (think chole masala from Indian dishes like chole bhature), you can absolutely lean that way.
You will need:
- olive oil
- white onion, diced
- ground cumin
- sea salt
- garlic cloves, minced
- fresh ginger, minced
- fresh coriander, chopped
- fresh green chilies*, sliced with seeds (I used serrano peppers )
- ground coriander
- chili powder
- ground turmeric
- tins of chopped tomatoes
- canned chickpeas, slightly drained
- garam masala
- coconut sugar (or soft brown sugar)
- lemon juice
For exact quantities to make a perfect vegan chana masala, see the recipe card below...
Instructions
Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and one-third of the salt (¼ tsp)
Add garlic, ginger, cilantro, and green chilies to a mortar and pestle and grind into a rough paste (or use a small food processor to pulse into a paste. Alternatively, just finely mince.) Then, add to the pan with the onions.
Next add ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.
Next add chopped tomatoes and chickpeas and remaining salt (½ teaspoon as original recipe is written). If the mixture looks a little too thick, add up to 1 cup (240 ml) water . You're looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.
When the chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt for saltiness, chili powder for heat, or a bit of coconut sugar for sweetness and to offset the heat of the chilies.
Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. Fresh cilantro and lemon juice make an excellent garnish. Chana masala can be enjoyed as a stew on its own, or it can be delicious with white or brown rice
Whether you're a fan of rich flavours or looking for a light meal, this vegan chana masala fits the bill.
📖 Recipe
Easy Authentic Vegan Chana Masala with Chickpeas
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Vegan chana masala with chickpeas, tomatoes and garam masala-easy, authentic, perfect with basmati rice.
Ingredients
2 tbsp olive oil
One white onion, diced
1 Tbsp ground cumin
¾ tsp sea salt (divided // plus more to taste)
6 garlic cloves, minced
2 Tbsp fresh ginger, minced
30 g fresh coriander, chopped
2-3 fresh green chilies*, sliced with seeds (I used serrano peppers // reduce amount if you prefer less heat)
2 Tbsp ground coriander
1 tsp chili powder
1 tsp ground turmeric
2 x 400g tins of chopped tomatoes
2 x (425-g) cans chickpeas, slightly drained
1 tsp garam masala
2-3 teaspoon coconut sugar (or soft brown sugar)
2 tbsp lemon juice (plus more to taste // optional)
Instructions
Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and one-third of the salt (¼ teaspoon as original recipe is written // adjust if altering batch size).
Add garlic, ginger, cilantro, and green chilies to a mortar and pestle and grind into a rough paste (or use a small food processor to pulse into a paste. Alternatively, just finely mince.) Then, add to the pan with the onions.
Next add ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.
Next add chopped tomatoes and chickpeas and remaining salt (½ teaspoon as original recipe is written). If the mixture looks a little too thick, add up to 1 cup (240 ml) water (I added ~½ cup (120 ml) // amount as original recipe is written // adjust if altering batch size). You're looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.
When the chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt for saltiness, chili powder for heat, or a bit of coconut sugar for sweetness and to offset the heat of the chilies.
Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. Fresh cilantro and lemon juice make an excellent garnish. Chana masala can be enjoyed as a stew on its own, or it can be delicious with white or brown rice.
Variations and substitutions
Once you've mastered this vegan chana masala recipe, you can experiment with adding different vegetables or spices to make it your own. Keep the base recipe the same, and try these ideas next time:
- Want it more "chole" style? Add a pinch of chole masala near the end (instead of extra garam masala), or add kasuri methi (fenugreek leaves) for that Indian restaurant aroma.
- Prefer whole spices? Temper cumin seeds and a cinnamon stick in the oil before the onions for a deeper flavour. (Totally optional, but lovely.)
- No coconut sugar? Soft brown sugar is already listed, but maple syrup also works in a pinch (add carefully-just enough to round out heat and acidity).
- Tomato swaps: if you only have tomato puree or a spoon of tomato paste, you can use them to deepen the tomato flavour-just loosen with cup of water / cups of water (or vegetable broth) until you're back to that "semi-thick soup" stage before simmering.
- Dried chickpeas instead of canned chickpeas: cook soaked dried chickpeas first, then use as written. If you have a pressure cooker or instant pot, it's an easy upgrade for batch cooking.
- Make it milder for first time cooks: reduce the green chili and start light on red chili powder.
- Love creamy curries like butter chicken? Stir in a spoon of coconut cream at the end for a richer, more indulgent vibe (not traditional, but very cosy).
Don't forget to share your own twist on this vegan chana masala and let us know how it turned out!
Serving suggestions
- Rice: basmati rice is classic, but brown rice is great for everyday.
- Add-ons: fresh coriander, lemon wedges, and a quick salad (cucumber + red onions + extra lemon juice). Pair this vegan chana masala with a cooling cucumber salad for a delightful contrast.
- Serve this comforting vegan chana masala with your choice of rice or bread for a hearty meal.
- Meal prep: Many ask if vegan chana masala is suitable for meal prep, and it absolutely is, as it retains its flavour beautifully when reheated! Portion into an airtight container for easy lunches. It also reheats beautifully-add a splash of cup water if it's thickened.
FAQ's
Is vegan chana masala spicy?
It can be. The heat mostly comes from the green chili and chili powder, so you can scale both down easily.
How do I get the best flavor without adding extra ingredients?
Don't rush the simmer. That 15-20 minute cooking time is where the sauce thickens and turns into that classic chickpea curry texture.
Can I make it thicker?
Yes-simmer a little longer uncovered. For a thicker, creamier texture, you can lightly mash a few chickpeas with a potato masher (do this in the pot).
Can I make it "drier" like some Indian dishes?
Absolutely. Keep simmering until the sauce clings to the chickpeas more than it pools-stir more often near the end so it doesn't catch.
Can I freeze it?
Yes. Cool completely, then freeze in portions. Defrost overnight and reheat gently, loosening with a splash of water or vegetable broth as needed.
This vibrant vegan chana masala will impress your guests and leave them asking for the recipe! If you liked this vegan chana masala recipe, share it with your friends on social media and Pin it for later...
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