Description
This High-Protein Vegan Chana Masala is a flavorful and nutritious Indian-inspired chickpea curry, perfect for a hearty plant-based meal. Packed with aromatic spices and fresh ingredients, it delivers a comforting, protein-rich dish that’s easy to prepare and ideal for vegan diets.
Ingredients
Scale
Chickpeas
- 1.5 cups cooked chickpeas (or 1 can, drained and rinsed)
Vegetables & Aromatics
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 green chili, chopped (optional)
- 2 tablespoons chopped fresh cilantro
Spices & Seasonings
- 1 teaspoon cumin seeds
- 2 teaspoons ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 0.75 teaspoon salt (adjust to taste)
- 1 tablespoon lemon juice
Other
- 1.5 cups canned crushed tomatoes
- 1 tablespoon oil or 2 tablespoons water (for sautéing)
Instructions
- Prepare Ingredients: Chop the onion, garlic, and ginger finely. Rinse and drain the canned chickpeas if using. Gather all spices and keep them ready for cooking.
- Toast Cumin Seeds: Heat oil or water in a pan over medium heat. Once hot, add cumin seeds and cook for about 30 seconds until fragrant to release their aroma.
- Sauté Onions: Add the finely chopped onions to the pan and sauté them until they turn golden brown and soft, which should take about 7 to 8 minutes. This develops sweetness and depth.
- Add Aromatics: Stir in the minced garlic, ginger, and chopped green chili (if using). Cook this mixture for 1 minute to soften the garlic and ginger and infuse the dish with heat.
- Spice It Up: Add ground coriander, turmeric powder, paprika, and salt. Stir thoroughly so that the onions and aromatics are well coated with the spices.
- Simmer Tomatoes: Pour in the crushed tomatoes and let the mixture simmer for 10 to 12 minutes until it thickens slightly, allowing the flavors to meld.
- Add Chickpeas: Stir in the cooked chickpeas and simmer uncovered for another 15 to 20 minutes so the chickpeas absorb the spicy tomato sauce and everything thickens nicely.
- Finish with Lemon: Turn off the heat and stir in the lemon juice. Adjust the salt to taste to balance the flavors perfectly.
- Garnish and Serve: Sprinkle the chopped fresh cilantro over the dish before serving to add freshness and a burst of color.
Notes
- Use canned chickpeas for convenience or cook dried chickpeas for a fresher taste.
- Adjust chili quantity or omit it based on your spice preference.
- This dish pairs well with basmati rice, naan bread, or quinoa.
- To make it oil-free, use water sautéing as described.
- Leftovers keep well refrigerated for up to 3 days and taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Chana Masala, Vegan Chickpea Curry, Indian Vegan Recipe, High Protein Vegan Dinner, Plant-Based Indian Food
