If you’re looking for a delectable vegan recipe that’s ready in a flash, look no further than this 30-minute vegan chana masala. Not only is it a speedy option for a weeknight dinner, but it also clocks in at just 332 calories per serving, making it a guilt-free indulgence. Plus, it’s a one-pot wonder, saving you time on cleanup!
Why Chana Masala?
Craving a comforting yet nutritious meal to warm you up during the colder months? This vegan chana masala is the answer. With its hearty chickpeas and aromatic spices, it’s the perfect balance of flavour and wholesomeness.
How to Make Vegan Chana Masala: Step-by-Step Guide
Sauté
Heat the olive oil in a large saucepan over medium heat. Add the chopped onions and minced garlic, and sauté for 3 to 5 minutes until the onions become translucent.
Add Tomatoes and Chickpeas
Stir in the diced tomatoes (with juices) and drained chickpeas. Season with garam masala, salt, turmeric, and any optional spices you desire.
Simmer
Bring the mixture to a boil, then reduce the heat and let it simmer on medium to low heat for 15 to 20 minutes. Stir occasionally until the mixture thickens considerably, allowing the flavours to meld.
Serve
Serve it hot with rice, naan, or bread rolls for a satisfying meal. While it’s best enjoyed immediately, you can also store leftovers in an airtight container for reheating the next day.
Customise and Enjoy
You can make this recipe your own by experimenting with different spices and herbs to suit your taste preferences. Whether you prefer it mild or fiery, this versatile dish can adapt to your culinary creativity. Pair it with your favourite carbolicious sides for a complete and satisfying meal that’s sure to please even the pickiest eaters.
More Vegan Dinner Recipes
30-Minute Vegan Chana Masala
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, chopped
- 1 clove garlic, minced
- 1 can diced tomatoes, with juices
- 1 can chickpeas, drained and rinsed
- 1-2 teaspoons (1 teaspoons) garam masala
- ¾ teaspoon salt
- ½ teaspoon ground turmeric
- 1 teaspoon ground coriander, (optional)
- 1 teaspoon ground ginger, (optional)
Instructions
- Heat the olive oil in a large saucepan over medium heat, then toss in chopped onions and minced garlic. Sauté for 3 to 5 minutes, until the onions turn translucent.
- Add diced tomatoes and chickpeas. Season with garam masala, salt, turmeric and other spices (if using).
- Bring to a boil, reduce the heat and let it simmer on medium to low heat for 15 to 20 minutes, stirring occasionally, until it thickens considerably.
- Serve with rice, naan or bread rolls. It’s best right away, but you can also save it in an airtight container for the next day.
N Douglas says
I love Chana Masala and this recipe didn’t disappoint. It was quick and easy to prepare with ingredients that are easy to find.