Vegan chana masala is a flavorful Indian dish that’s comforting, protein-rich, and ready in under 30 minutes.
Easy to prepare and highly adaptable, this vegan chana masala uses chickpeas, tomatoes, onion and garlic, plus a handful of spices. It’s naturally gluten-free and makes a satisfying weeknight dinner that pairs well with basmati rice or naan.
Ingredient notes
- Extra virgin olive oil: I use extra virgin olive oil, but any vegetable oil works. Use what you prefer or have on hand.
- Fresh ginger: fresh ginger gives the best flavor; ground ginger can be used in a pinch.
- Garam masala: homemade garam masala is ideal, but store-bought is fine.
- Ground coriander seeds: optional—omit if unavailable.
- Cayenne powder: adjust to taste depending on how spicy you like it.
- Chickpeas: one 15-ounce can of chickpeas (drained and rinsed) is used here. You can substitute 1 1/2 cups (about 250–260 g) of cooked chickpeas if you prefer to cook them yourself.
- Serve with basmati rice or naan for a complete meal.
Dietary variations
- Make it oil-free: sauté the onion, garlic and ginger in a little vegetable stock or water instead of oil.
How to make chana masala
- Heat the oil in a skillet. Add the garlic, chopped onion and minced ginger and cook over medium-high heat for about 5 minutes, stirring occasionally, until golden.
- Add the crushed tomatoes and the spices (garam masala, ground cumin, ground coriander if using, turmeric, salt, black pepper, cayenne and the bay leaf). Cook over medium-high heat for 5 minutes, stirring occasionally, to let the flavors develop.
- Remove the bay leaf and, if you prefer a smoother sauce, blend it briefly. Blending is optional.
- Return the sauce to the pan if blended, add the drained chickpeas (and the bay leaf again if you like) and cook for another 5 minutes so the chickpeas absorb the flavors.
- Serve the vegan chana masala immediately, garnished with chopped fresh herbs if desired, over basmati rice or with naan.
How to store
- Fridge: Keep leftovers in an airtight container for 5–7 days.
- Freezer: Freeze in an airtight container for up to 1 month. Thaw overnight in the fridge.
- Reheat: Reheat in the microwave or on the stovetop over medium heat. Add a splash of water or vegetable stock if the sauce has thickened.
Is chana masala vegan?
Yes. Traditional chana masala is plant-based and suitable for vegans, using ingredients like chickpeas, tomatoes and spices.
Looking for more vegan Indian recipes?
- Lentil Curry
- Vegetable Korma
- Vegan Chickpea Curry
Did you make this chana masala recipe?
Please leave a comment and rate it below — I’d love to hear how it turned out.
Vegan Chana Masala
Vegan chana masala, an Indian recipe full of flavor. Delicious and comforting, it’s ready in less than 30 minutes and packed with protein!
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 2
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, sliced
- 1 onion, chopped
- ½-inch piece fresh ginger, peeled and minced
- 1 (14-ounce) can crushed tomatoes
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seeds (optional)
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon cayenne powder (optional)
- 1 bay leaf
- 1 (15-ounce) can chickpeas, drained and rinsed
Instructions
- Heat the oil in a skillet and add garlic, onion and ginger. Cook over medium-high heat for about 5 minutes until golden, stirring occasionally.
- Add the crushed tomatoes, garam masala, cumin, coriander (if using), turmeric, salt, pepper, cayenne and the bay leaf. Cook about 5 minutes, stirring occasionally.
- Remove the bay leaf and blend the sauce if you prefer a smoother texture (optional).
- Add the drained chickpeas and the bay leaf again if desired. Cook 5 more minutes so the chickpeas absorb the sauce.
- Serve immediately over basmati rice or with naan. Garnish with chopped parsley or cilantro if you like.
- Store leftovers in an airtight container in the fridge for 5–7 days or freeze for up to 1 month. Thaw overnight in the fridge and reheat, adding a splash of water or vegetable stock if needed.
Notes
- You can use 1 1/2 cups (about 250 g) of cooked chickpeas instead of a can.
- Omit or adjust spices to suit your pantry and taste.
- Fresh tomatoes can be used, though you may need to add a little water if the sauce becomes too thick.
- Replace cayenne with any preferred chili or omit it for a milder dish.
- To reduce sodium, decrease or omit the added salt.
- Coconut milk is optional if you want a creamier sauce, but it isn’t used in this version.
Nutrition
Serving: 1 | Calories: 325 kcal | Carbs: 52 g | Protein: 12.2 g | Fat: 9 g | Saturated Fat: 1.2 g | Sodium: 1343 mg | Fiber: 13.8 g | Sugar: 13.6 g
Did you try this recipe? Leave a comment below and let me know how it turned out!
Course: Main Dish | Cuisine: Indian
Author: Iosune Robles
Update Notes: Originally published in March 2019 and updated with new photos and instructions in June 2022.