Chana Masala – Vegan is a delicious, protein-packed Indian curry made with chickpeas in a spiced tomato-onion gravy. This recipe is perfect for those seeking a plant-based, gluten-free meal full of bold flavors.

Ingredients

• 1 cup dried chickpeas (or 2 cups canned chickpeas, rinsed and drained)
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 2 medium tomatoes, pureed
• 1-2 green chilies, slit (optional)
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp garam masala
• 1 tsp chana masala powder (optional, for enhanced flavor)
• 1/2 tsp red chili powder (adjust to taste)
• 1 tsp amchur powder (dry mango powder) or 1 tbsp lemon juice
• Salt to taste
• 2-3 cups water or chickpea cooking liquid (for consistency)
• Fresh cilantro leaves, chopped (for garnish)

Instructions

1. Cook the Chickpeas:

   • If using dried chickpeas, soak them overnight in water. Drain and rinse.
   • Pressure cook or boil the chickpeas with 1/2 tsp salt until tender (about 30 minutes in a pressure cooker or 60-90 minutes on the stove). Reserve the cooking liquid for the gravy. If using canned chickpeas, rinse and set aside.

2. Prepare the Masala Base:

   • Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
   • Add the chopped onion and sauté until golden brown, about 5-7 minutes.
   • Stir in the minced garlic, ginger, and green chilies (if using). Cook for 1-2 minutes until fragrant.
   • Add the tomato puree and cook until the oil starts separating from the mixture (about 5 minutes).

3. Spice It Up:

   • Add turmeric powder, coriander powder, cumin powder, garam masala, red chili powder, and chana masala powder (if using). Stir well and cook for another 2-3 minutes.

4. Combine Chickpeas and Gravy:

   • Add the cooked chickpeas to the pan and mix them well with the masala.
   • Pour in 2-3 cups of water or the reserved chickpea cooking liquid to achieve your desired gravy consistency.
   • Add salt to taste, then cover and simmer for 15-20 minutes to allow the flavors to meld.

5. Finish with Tanginess:

   • Stir in amchur powder or lemon juice for a tangy kick. Adjust spices and salt if needed.

6. Garnish and Serve:

   • Turn off the heat and garnish with freshly chopped cilantro leaves.

Serving Suggestions

Serve Chana Masala – Vegan hot with:

• Steamed Basmati Rice or Jeera Rice
• Roti, Naan, or Paratha
• A fresh side salad or vegan raita for a complete meal

Enjoy this comforting and hearty curry that brings the authentic taste of India to your table!