vegan chana masala

Chana Masala, an Indian recipe full of flavor and spices. It’s delicious, comforting and tasty. It’s ready in less than 30 minutes and packed with lots of protein! 

Chana Masala

tbsp extra virgin olive oil

garlic cloves, sliced

onion, chopped

ginger

crushed tomatoes (400 oz or 400 g)

tsp garam masala

tsp cumin

tsp ground coriander seeds (optional)

turmeric powder

salt

⅛ tsp ground black pepper

cayenne powder (optional)

bay leaf

chickpeas (425 g), drained and rinsed (see notes)

Heat the oil in a pan and add the garlic, onion, and ginger. Cook over medium-high heat for 5 minutes or until golden brown, stirring occasionally.

Incorporate the canned tomatoes and the spices (garam masala, cumin, coriander seeds, turmeric, salt, pepper, cayenne, and bay) and cook over medium-high heat for 5 minutes, stirring occasionally. 

Put the bay leaf aside and blend the sauce. This step is optional.

Add the chickpeas and the bay leaf again (optional) and cook for 5 more minutes. 

Serve immediately (I added some chopped parsley on top) over basmati rice or naan bread. You can also try it with this cauliflower rice.

Keep the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 1 month.

I just made this for dinner, wow it was so lovely, also very quick and easy to make and just used store cupboard ingredients. I am going to use the sauce base as my go to for curry's in future and may be add jackfruits  next time. 
Thank you for all your amazing recipes they are always a big hit in our house.

https://content.jwplatform.com/videos/Cry6yRKI.mp4

Chana Masala, an Indian recipe full of flavor and spices. It’s delicious, comforting and tasty. It’s ready in less than 30 minutes and packed with lots of protein! 

Learn how to make tea-infused vegan chana masala with this quick and easy recipe. This vegan chana masala takes less than 30 minutes to make and serves 4 people. It's delicious, nutritious and filling.

Vegan Tea Infused Chana Masala

chickpea,

oolong tea (milky oolong)

onion,

turmeric

paprika

tsp coriander

tsp chili powder

Tea Infused Vegan Chana Masala

Heat a little oil

Heat a little oil in a deep, non-stick frying pan. Add the chopped onions and fry for 3 minutes, stirring occasionally.<br />
In the meantime, bring 300ml of water to boil and steep the loose leaf milky oolong tea for around 3 minutes.

Add all the spices

Add all the spices (paprika, garam masala, paprika, ground coriander, chili powder, salt) over the onions and coat them well, then continue frying for around 1 minute. Add the chickpeas to the frying pan and coat with the spices. You should start smelling all the incredible spices right now. <br />
Add the canned tomatoes and the 300 ml of oolong team to the frying pan and mix well.

Cook uncovered, on medium

Cook uncovered, on medium heat for around 15-20 minutes, the sauce thickens. The consistency should resemble a thick pasta sauce. Make sure to stir occasionally so the items don't stick to the bottom of the pan.<br />
Serve in a wrap and decorate with fresh parsley.

Top 2 vegan chana masala recipes from across the web

The most viewed vegan chana masala recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chana Masala

Vegan Tea Infused Chana Masala

Top 2 vegan chana masala recipes from across the web

The most viewed vegan chana masala recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chana Masala

Vegan Tea Infused Chana Masala

The most viewed vegan chana masala recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine