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the best vegan chana masala
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The Best Vegan Chana Masala

You have got to try this super easy recipe for the best vegan chana masala. What makes this dish so delicious is a secret ingredient that adds umami. And the wonderful mix of spices of course! Best of all, you can have this on your dinner table in 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Indian
Keyword: Easy, Quick, Vegan
Servings: 2
Calories: 560kcal
Author: Crystal Yentzen

Ingredients

  • 15 oz chickpeas canned, rinsed and drained
  • 14.5 oz diced tomatoes canned
  • 1 onion small, diced
  • 3 cloves garlic minced
  • ½ tablespoon ginger minced
  • 2 teaspoon cumin seeds optional
  • ⅛ teaspoon asafoetida optional
  • ½ teaspoon garam masala
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ tbs Korean Red Pepper Paste (Gochujang) buy here, see notes
  • ½ teaspoon salt
  • 2 tablespoon avocado oil or other cooking oil

Instructions

  • If serving with rice (preferably basmati), go ahead and prepare according to package instructions.
  • Combine smoked paprika, cumin, turmeric, coriander, chili powder, and salt in a small bowl and set aside.
  • Dice your onion and mince your garlic and ginger.
  • Heat oil over medium heat in a large cast iron skillet or saucepan.
  • Add cumin seeds and asafoetida and stir for 30 seconds allowing them to sizzle and become fragrant.
  • Add onion and saute with the seeds for 5 minutes or until translucent.
  • Add ginger, garlic, and seasoning mix. Stir for 30 seconds.
  • Add tomatoes and hot pepper paste. Stir together for an additional 2 minutes.
  • Add chickpeas and let simmer for about 10 minutes. You can smash a few of the chickpeas with a potato masher for a creamier consistency.
  • Stir in the garam masala and remove from heat.
  • Serve with basmati rice and naan (my favorite!) and garnish with cilantro.
  • Happy Eating!

Notes

Korean Hot Pepper Paste (Gochujang) is a delicious fermented paste that is used in Korean cooking. It's spicy, sweet, smokey, and very addictive! I find myself adding it to all kinds of dishes. Hot pepper paste can range in spiciness, depending on the brand, so start small. And no worries if you choose not to use it. This chana masala recipe will still be wonderful. 
Store leftovers covered in the refrigerator for up to 4 days. 
Nutrition facts are calculated without rice. 

Nutrition

Calories: 560kcal | Carbohydrates: 77g | Protein: 22g | Fat: 21g | Saturated Fat: 2g | Sodium: 648mg | Potassium: 1190mg | Fiber: 20g | Sugar: 18g | Vitamin A: 1264IU | Vitamin C: 29mg | Calcium: 208mg | Iron: 11mg