Chana Masala

Chana Masala ~ 

Bursting with flavor, this hearty and satisfying classic is ready to serve in 30 minutes or less! Serve over Basmati rice with a side of naan bread.

Ingredients for Chana Masala 

You will need:

• 1 tablespoon olive oil
• 1/4 cup yellow onion, chopped
• 2 (15-ounce cans) chickpeas, rinsed and drained
• 1 (28-ounce can) crushed tomatoes
• 1 tablespoon garam masala
• 1 tablespoon tomato paste
• 2 teaspoons fresh ginger, minced
• 1/4 teaspoon red pepper flakes
• 1/2 cup vegan sour cream
• 1/4 cup cilantro, chopped

Ingredient Notes

• Chickpeas – You may also know these as garbanzo beans; same thing.
• Garam Masala – This is a fragrant blend of warm and slightly sweet spices, usually including cinnamon, cardamom, cumin, coriander, cloves, and black pepper.
• Tomato Paste – I keep a tube on hand for recipes such as this these that don’t require a full can. 
• Fresh Ginger – 2/3 teaspoon dried ginger will also work for this recipe.
• Red Pepper Flakes – For a little heat. Increase the amount to kick up the heat or leave it out entirely if it doesn’t suit your taste. 
• Vegan Sour Cream – Adds creaminess to the sauce.
• Cilantro – For freshness and a pretty pop of color.

How to Make Chana Masala

More Recipes You’ll Love!

• Coconut Chickpea Curry
• Wild Rice & Garbanzo Bean Soup
• Vegan Lentil Curry 
• Scallion Rice
  

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Chana Masala

This hearty and satisfying dish is ready in 30 minutes or less! Serve over Basmati rice with a side of naan bread.

5 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: Indian

Keyword: beans, curry, dairy free, vegan, vegetarian

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 125kcal

Author: Holly Gray

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Ingredients

• 1 tablespoon olive oil
• 1/4 cup yellow onion diced
• 1 tablespoon garam masala
• 1 tablespoon tomato paste
• 2 teaspoons fresh ginger minced
• 1/4 teaspoon red pepper flakes
• 2 15-ounce cans garbanzo beans rinsed and drained
• 1 28-ounce can crushed tomatoes
• 1/2 cup vegan sour cream
• 1/4 cup cilantro chopped

Instructions

• Into a large skillet over medium-high heat, add the olive oil. When the oil is hot, add the onion and cook for 3 minutes, until softened.
• Stir in the drained chickpeas, crushed tomatoes, garam masala, tomato paste, ginger, and red pepper flakes. Bring just to a boil then reduce the heat to low and simmer for 15 minutes, until heated through. Remove from heat.
• Stir in the sour cream and adjust seasoning to taste. Sprinkle with cilantro and serve hot.

Nutrition

Calories: 125kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 177mg | Potassium: 69mg | Fiber: 1g | Sugar: 3g | Vitamin A: 166IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.2mg

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