Name: Easy Chana Masala (Vegan, Gluten-Free)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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 1/2 Tsp Turmeric; 1 Tsp Cumin; 1 Tsp Paprika; 1/2 Tsp Cinnamon; 1/2 Tsp Ground Ginger; 1/2 Tsp Coriander; 1/2 Tsp Black Pepper; 1/2 Cup Fresh Chopped Cilantro; 3 Cups Fresh Spinach (optional); Fresh Lemon Juice (optional); Salt (to taste)*

Easy Chana Masala (Vegan, Gluten-Free)

finished chana masala in skillet with spinach to finish

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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!

Author: Rebecca Pytell
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Total Time: 20 minutes
Yield: 4 Servings 1x
Category: Main
Method: Stove-Top
Cuisine: Indian

Ingredients

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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 1/2 Tsp Turmeric
1 Tsp Cumin
1 Tsp Paprika
1/2 Tsp Cinnamon
1/2 Tsp Ground Ginger
1/2 Tsp Coriander
1/2 Tsp Black Pepper
1/2 Cup Fresh Chopped Cilantro
3 Cups Fresh Spinach (optional)
Fresh Lemon Juice (optional)
Salt (to taste)*

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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 1/4 cup to 1/2 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

Find it online: https://strengthandsunshine.com/my-favorite-chana-masala/