This Easy Chana Masala recipe is so simple and quick to make! Naturally vegan and gluten-free, made with chickpeas, tomatoes, and tons of aromatic and authentic Indian spices, this one-pot meal is perfect for dinner or lunch! It's great for meal-prepping and makes delicious leftovers. Hearty meatless and allergy-free, it's healthy, veggie-packed, and satisfying for everyone!
One of my favorite recipes and one of the most approachable Indian dishes to make if you're new to the cuisine! This chana masala recipe was originally posted on the blog back in 2013, now it's been updated with new photos and a slightly reformulated recipe to make it even more delicious and easier for you! Completely plant-based and naturally vegan and gluten-free, chana masala is a curry made of chickpeas, tomatoes, and tons of flavorful spices.
What Is Chana Masala?
Chana masala, also known as chole masala, is an Indian curry made of chickpeas, tomatoes, onion, and a delicious combination of spices and herbs, plus a splash of lemon juice. "Chana" is the name of the variety of garbanzo beans (or black chana, kala chana) that is slightly smaller, firmer, and intensely flavored. "Chole" is the name of the variety of garbanzo beans that is slightly larger and lighter in color, typically what you'll find in the West.
What's The Difference Between Garam Masala and Chana Masala?
Garam masala refers to a blend of spices used in Indian cooking. "Masala" means spices, while "garam" means hot. This doesn't mean the spice blend is hot, just "spicy". Northern Indian regions tend to have a milder variety, while in Southern Indian regions, the blend is hotter. Chana masala then can be simplified to mean chickpeas and spices as you'll see below in this traditional Indian recipe.
Why You'll Love This Easy Recipe
This quick and easy recipe can be made in just 15 minutes, all in one pot, with just a bit of can opening and measuring required. Naturally gluten-free and vegan, it's a perfect healthy allergy-friendly dish you can whip up on a busy weeknight or prep on the weekend for lunches during the week! This homemade recipe is:
- Gluten-Free
- Vegan & Vegetarian
- Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Fish-Free, Shellfish-Free, Coconut-Free, Corn-Free)
- Grain-Free
- Plant-Based, Veggie & Protein Packed
- Oil-Free & Sugar-Free
- Kid-Friendly
- One-Pot, Quick, & Easy
- Meal Prep & Freezer-Friendly
- Healthy Dinner or Lunch Option
Ingredients In Chana Masala
- Chickpeas: For the chana or chole in this recipe, you can use canned chickpeas or your own (tastier) chickpeas from scratch using my famous rice cooker method.
- Diced Tomatoes: I love to use fire-roasted diced tomatoes. This gives this dish a deeper, slightly smokey flavor as if the dish was slow-cooked for longer.
- Onion & Garlic: Two essential flavors to start the dish off and build a flavorful base for the rest of the spices.
- Cilantro: So fresh, bright, and citrusy; it's the best herb for homemade chana masala. If you hate cilantro, you can use fresh flat-leaf parsley instead.
- Spinach (optional): My secret ingredient is a handful or two of fresh spinach! Add some fresh baby spinach leaves at the end of cooking this chickpeas curry for a boost of extra veggies, color, and nutrition. You can easily leave the spinach out and take nothing away from the final product.
- Spices: Authentic chana masala is typically made with whole spices, however, with this quick and easy version you'll be using a variety of ground spices to speed up the process.
What Are The Spices For Chana Masala?
The spices in chana masala include a mixture of garam masala, ginger, coriander, cumin, turmeric, black pepper, paprika, turmeric, and cinnamon. You can increase or decrease the amount of each spice to your specific liking.
What Can You Use Instead Of Garam Masala?
Garam masala is typically a blend of spices that may include cumin, coriander, cardamom, cinnamon, nutmeg, bay leaves, black peppercorns, star a nice, and sometimes fennel seeds, mace, and cloves. Each specific blend is slightly different which you'll see in store-bought versions as well as in homemade cooking. You can replace the traditional spice blend in the recipe by increasing the other spices in the recipe by ⅛ to ¼ a teaspoon, to taste.
Other Optional Ingredients & Substitutions
- You can include a squirt of fresh lemon juice before serving this recipe for a bright and tart finish to this aromatic dish.
- You can make this dish spicy by adding a dash of cayenne pepper or minced serrano pepper.
- You can make this dish creamy by adding in a splash of room temperature full-fat unsweetened canned coconut milk or unsweetened coconut yogurt after you removed the dish from the heat. Slowly mix it in, careful not to curdle the dish.
- Instead of spinach, you can add a handful of bitter arugula with an equally delish green finish.
- If you don't have chickpeas on hand, while you're missing the point of this specific dish, you can use equal amounts of another bean such as cannellini beans, great northern beans, lima beans, or white kidney beans.
How To Make Easy Chana Masala
- Start out by sauteing the onion and garlic together in a large pot or cast iron skillet.
- Once the onion and garlic have become fragrant and softened a bit, add in the spices and stir together.
- Add in the diced tomatoes along with their juices and stir everything together.
- Finally, add in the cooked chickpeas and stir the dish to combine. Allow the dish to simmer over medium-low heat for about 10 minutes until the mixture thickens slightly.
- To finish the chana masala, add the fresh cilantro and additional greens like spinach or arugula and a splash of fresh lemon juice if desired before serving.
Recipe Tips & Tricks
- If you're not using a well-seasoned skillet or pot, you can add a tablespoon of oil when sauteing the onion and garlic.
- The original recipe from 2013 called for onion powder and garlic powder. You can swap in 1 ½ teaspoons of onion powder and 1 tsp of garlic powder, skipping the saute step completely. Just add the tomatoes to the pan along with the spices and start at step 3.
- If you want a thicker curry, leave the dish simmering for longer and slightly mash the chickpeas with the back of a spoon before serving.
- If you want a thinner curry, add ¼ cup to ½ cup of water to the curry.
What To Serve With Chana Masala
- Fresh homemade gluten-free naan bread is perfect for soaking up all the delicious flavorful juices in this curry.
- White basmati rice is a classic plain side dish to accompany chana masala.
- Opt for low-carb cauliflower rice for a grain-free dish option.
- Some simple roast or air-fried potatoes or a scoop of mashed potatoes work wonderfully as well.
- Serve it with more veggies like green beans, okra, or broccoli!
Storage & Freezing Instructions
- To Store: Store leftover chana masala in a closed container in the fridge for 5-7 days. Leftovers are absolutely delicious (just like Chinese takeout)! You can also make this dish ahead of time as part of your weekly meal prep and store it the same way.
- To Freeze: Freeze chana masala in an airtight container or freezer bag for up to 6 months for best quality. Thaw overnight in the fridge.
- To Reheat: You can reheat leftovers or thawed leftovers in a pot on the stove over medium-low heat to warm, or warm individual servings in the microwave.
More Easy Chickpea Recipes:
- Lemon Chickpea & Rice Casserole
- Marry Me Chickpeas
- 10-Minute Coconut Yogurt & Chickpea Curry
- Indian Spiced Chickpeas and Veggies
- Vegan Butter Chicken (Indian Butter Chickpeas)
- Chickpea Tikka Masala
- Vegan Orange Chicken (Orange Chickpeas)
Easy Chana Masala (Vegan, Gluten-Free)
How-To Cook Beans In A Rice CookerThis Easy Chana Masala recipe is so simple and quick to make! Naturally vegan and gluten-free, made with chickpeas, tomatoes, and tons of aromatic and authentic Indian spices, this one-pot meal is perfect for dinner or lunch! It's great for meal-prepping and makes delicious leftovers. Hearty meatless and allergy-free, it's healthy, veggie-packed, and satisfying for everyone!
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Total Time: 20 minutes
- Yield: 4 Servings 1x
- Category: Main
- Method: Stove-Top
- Cuisine: Indian
Ingredients
- 2 15-oz Cans Chickpeas (drained, rinsed, about 3 Cups Cooked)
- 2 14.5-oz Cans Fire-Roasted Diced Tomatoes (or plain diced)
- 1 Cup Chopped Onion (sweet or yellow onion)
- 1 Tsp Minced Garlic
- 3 Tsp Garam Masala
- 1 ½ Tsp Turmeric
- 1 Tsp Cumin
- 1 Tsp Paprika
- ½ Tsp Cinnamon
- ½ Tsp Ground Ginger
- ½ Tsp Coriander
- ½ Tsp Black Pepper
- ½ Cup Fresh Chopped Cilantro
- 3 Cups Fresh Spinach (optional)
- Fresh Lemon Juice (optional)
- Salt (to taste)*
Instructions
- In a seasoned large cast iron skillet, pot, or dutch oven, saute the chopped onion and garlic over medium-high heat for about 3 minutes to soften.
- Add in all the spices and stir them into the sauteing onion and garlic.
- Now pour in the diced tomatoes along with all the juices in the cans and stir to combine. Add the chickpeas and stir again.
- Allow the curry to come to a slight boil before reducing the heat and allowing the pot to simmer for about 10 minutes until the mixture has thickened slightly. For a thicker curry, cover the pot and simmer for an extra 5 minutes. For a thinner curry, add ¼ cup to ½ cup water.
- Right before turning off the heat, stir in the cilantro and optional fresh spinach until soft.
- Remove the chana masala from the heat and add a squirt of fresh lemon juice if desired before serving with extra fresh cilantro, if desired.
Notes
- To Store: Store leftover chana masala in a closed container in the fridge for 5-7 days.
- To Freeze: Freeze chana masala in an airtight container or freezer bag for up to 6 months for best quality. Thaw overnight in the fridge.
- To Reheat: You can reheat leftovers or thawed leftovers in a pot on the stove over medium-low heat to warm, or warm individual servings in the microwave.
Nutrition
- Serving Size: 1 Serving
Simple, easy, quick, and delicious! This has always been one of my all-time favorite recipes and I know it will be yours too!
So tell me:
+ What is your favorite Indian dish to make from scratch?
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Helen
This is the second time I've seen this post. I think that means I need to make it - Pinned! My husband and I are trying to do at least 2 to 3 vegan meals a week for health purposes. I think this will be a great addition to our recipes. Thanks!
Rebecca Pytell
Awesome, hope you both enjoy.
Kirsten
Looks delicious. Thanks for sharing!
Chandhini
I have never tried spinach in chana masala, looks interesting! Gotta try it out.
Rebecca Pytell
Great!
Dale @ Vegfaqs
This was the first chana masala I've ever made and I loved it. Will be making many more times in the future.
Rebecca @ Strength and Sunshine
I'm so glad to hear it!
Pali
Looks delic! Love that you added spinach 🙂
Rebecca @ Strength and Sunshine
Thanks!
Abigail C. Murdock
I usually eat vegetarian to improve my health.
My favorite dish is Chana Masala because I like the color and the taste of it.
Thanks for your great post.
Rebecca @ Strength and Sunshine
The colors are fantastic!
eat good 4 life
I love Indian food...my family? No so much. I wish I could cook it much more often. I could probably have Indian and Thai food for the rest of my life. Good luck with your exams if you have any left. I know what that is like 🙂
Rebecca @ Strength and Sunshine
I would eat Indian and Thai forever too! So wonderful, all the flavors and spices!
Laura @MotherWouldKnow
This is a lovely version of chana masala. I love the flavors and the combination of the beans with spinach and tomatoes. It goes wonderfully with dal and rice or even with a simple fish.
Rebecca @ Strength and Sunshine
I think it is the best Indian dish!
Ashley @ Big Flavors from a Tiny Kitchen
I love Chana Masala - this one looks wonderful!
Rebecca @ Strength and Sunshine
Thank you Ashley!
Kate @ Veggie Desserts
This looks amazing! It's the sort of meal that is going to be a regular staple at my house. Making it tonight!
Rebecca @ Strength and Sunshine
This dish brings me so many warm feelings of home and comfort! I hope you enjoy!
Xiomara @ Parkesdale
Can I use canned garbanzo beans instead?
Strength and Sunshine
Of course! Why not?
Rachael F. (Glass of Win)
YUUUUM! This is one of my mother’s favorite Indian dishes ~ I’m definitely going to have to surprise her with it one day. Thank you for the recipe, fellow SITS-sister!
Strength and Sunshine
It is my favorite too! So simple but so delish! She will love it 🙂
Bethany
Is that 1 teaspoon of ginger powder or 1 teaspoon of grated ginger?
strengthandsunshine
Ground ginger powder!
Gemma
That was lovely, thank you very much for sharing! Really tasty. 🙂
strengthandsunshine
Thanks 🙂
Casey Lindberg-Coghill
Love this! I stumbled across your blog on Moi Contre La Vie's page and am in love. I adore chickpeas, tomatoes, and spinach, so this dish would be heaven for me. Thank you so much for sharing! And I totally love your fall-inspired photos. 🙂
strengthandsunshine
Aw, thank you Casey! These flavors just so so well together, it is a perfect dish 🙂
Cindy (Vegetarian Mamma)
This is one of my favorite meals! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Hope your week is great!
Cindy from vegetarianmamma.com
strengthandsunshine
Thanks Cindy, your so sweet 🙂
Marlys @Thisand That
This sounds wonderful. Thanks for sharing on Foodie Friends Friday and I hope that you will join us again this coming week.
strengthandsunshine
Thanks Marlys! Of course I'll be there 🙂
Sarada
Lovely pictures and what a coincidence I made Chana masala (or I call it Chole) and bumped into your blog. You added a nice twist to it by adding Spinach, I will try that next time. One more thing is this dish freezes so well, I make a big batch and freeze half of it for a yummy ready to go meal on a workday 🙂
strengthandsunshine
O I know! I love making a huge batch and then freezing portions to enjoy whenever!
Jo-Lynne Shane {Musings of a Housewife}
That looks wonderful!
strengthandsunshine
Thanks Jo-Lynne!
Kelly
This looks delicious!! I love Indian food and would love some easy dishes I can make at home, so this looks like a win-win. Cheers!
Kelly
http://www.alovelylifeindeed.com
strengthandsunshine
I am pretty sure this is one of the easiest Indian dishes out there! It is so simple to pull together in a rush 🙂 Happy cooking!
Beth (OMG! Yummy)
Saying hi from SITS! Beautiful job on the photos and the dish. I make chana dal in the slow cooker that is pretty darn good. I'm learning all about Indian spices from my neighbor. So much creativity in that cuisine's use of spices. Got to love it!
strengthandsunshine
Thanks for stopping by Beth! That is exactly why I love Indian cuisine! I am fascinated by spices and herbs and have an over flowing cabinet full of every spice you could ever want 🙂
Christine
That looks delicious!
strengthandsunshine
Thank you Christine 🙂
Kierston @candyfit
I love masala! This recipe looks and sound amazing.
strengthandsunshine
Thanks Kierston! I'll be sure to link it up to your blog on Friday 🙂
Kelsey @ Fueling Strong
Sounds amazing! I was thinking about what to make for dinner tonight, and I think this may be the winner!
strengthandsunshine
Let me know how it comes out! 🙂
Kaila @healthyhelperblog!
This looks so fresh and delicious!!
strengthandsunshine
Its the best and I love the nontraditional addition of spinach 🙂
Megan (The Lyons' Share)
This looks delicious! I like my food medium-spicy ... just a kick of spice but not too hot that I'm chugging water after every sip! I like a lot of Indian foods, but Chana Masala is always a safe one if I can't understand exactly what is on the menu :).
strengthandsunshine
Right! Its so simple. It was the first Indian dish I ever made or tried 🙂