Easy Chana Masala

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Bowls of our homemade gluten-free vegan Chana Masala recipe with rice, jalapeno, and lemons

Traveling. Why do we travel?

It’s so challenging and tiring and I constantly have to manage my expectations before we ever get there. And especially when we arrive (like when we show up in Croatia and it’s cold and windy and loud) and I get sick.

That sounded negative. But no, it’s honesty. If you haven’t noticed, even though traveling is hard sometimes, we still love it, travel often, and we’re thankful for the opportunity to do so. In fact, we’re hopeful to spend more time traveling this year and I cannot wait.

Despite its challenges, traveling does one big thing for me: It inspires. Pretty much every meal we sit down to is an opportunity to learn about a new culture. How wonderful.

Mortar and pestle with jalapenos and garlic for making our easy chana masala recipe

This recipe was inspired by a meal we stumbled upon in Oslo, Norway. Despite it being quite cold and windy and the shops being closed because it was a Sunday (manage expectations, Dana, manage expectations…), we found this amazing Indian restaurant where I enjoyed one of the best meals I’ve ever had.

Yes, big claims! And it’s all because of their chana masala (and mango chutney…oh my word).

Sautéing ingredients for making flavorful, healthy, vegan Chana Masala

About Chana Masala

Chana masala, also called chole masala, is believed to have originated in northern India. “Chana” means chickpea and “masala” refers to a blend of spices used in Indian cooking.

It’s a popular dish throughout India and Pakistan, with recipes varying by region. And it’s also gained popularity around the world. The following is our inspired version resembling what we’ve tasted in restaurants. You can find a more traditional preparation here.

How to Make Chana Masala

Our version is made with green chilies, onion, garlic, fresh cilantro, a blend of spices, chickpeas, and tomatoes. It can be prepared a number of different ways, but I chose the simple route: 1 pot and about 30 minutes required.

Big pot of our chana masala for a healthy vegan meal

It starts with onion and cumin. Next comes a paste of green chilis, ginger, garlic, and fresh cilantro. The bulk of the flavor comes from coriander, chili powder, and ground turmeric. Chickpeas add plenty of fiber, texture, and protein, and puréed tomatoes add body and richness.

The magical step that takes this dish from love it to GIVE ME ALL OF THAT RIGHT NOW is the garam masala (I include a simple DIY blend below), and fresh lemon juice.

Top down shot of a pot filled with our 1-Pot gluten-free Chana Masala recipe

The result is a thick, stew-like curry that’s extremely flavorful, easy to make, not overly spicy, and the perfect hearty plant-based meal.

Enjoy this dish on its own, over rice, cauliflower rice, or – my personal favorite – over roasted sweet potatoes and broccoli (easy recipe below). I know, it sounds weird, but it’s SO good, and another way to get more plants into your diet.

If you try this dish, let us know what you think! Leave a comment, rate it, and take a picture and tag it #minimalistbaker on Instagram so we can see all your beautiful creations. Cheers, friends!

Bowls of our homemade gluten-free vegan Chana Masala with a bowl of rice

Easy Chana Masala

30 minute, 1-pot chana masala with green chili, cilantro, and garam masala. Easy to make, extremely flavorful, and satisfying. A healthy, plant-based meal.
Author Minimalist Baker
Print
Big bowl of Vegan Chana Masala alongside a cutting board of serranos and cilantro
4.81 from 306 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Course Entree
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days

Ingredients

  • 3 Tbsp grape seed oil (or sub coconut oil)
  • 1 medium white or yellow onion, finely diced
  • 1 Tbsp ground cumin
  • 3/4 tsp sea salt (divided // plus more to taste)
  • 6 cloves garlic, minced (6 cloves yield ~3 Tbsp)
  • 2 Tbsp fresh ginger, minced
  • 1/2 cup fresh cilantro, chopped
  • 2-3 fresh green chilies, sliced with seeds (I used serrano peppers // reduce amount if you prefer less heat)
  • 1 Tbsp ground coriander
  • 1 tsp chili powder
  • 1 tsp ground turmeric
  • 1 28-ounce can pureed or finely diced tomatoes (if unsalted, you’ll add more salt to the dish)
  • 2 15-ounce cans chickpeas, slightly drained
  • 1 tsp garam masala* (see instructions for DIY blend)
  • 2-3 tsp coconut sugar
  • 2 Tbsp lemon juice (plus more to taste)

Instructions

  • Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and one-third of the salt (1/4 tsp as original recipe is written // adjust if altering batch size).
  • Add garlic, ginger, cilantro, and green chilies to a mortar and pestle and grind into a rough paste (or use a small food processor to pulse into a paste. Alternatively, just finely mince.) Then, add to the pan with the onions.
  • Next add ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.
  • Next add pureed tomatoes and chickpeas and remaining salt (1/2 tsp as original recipe is written). If the mixture looks a little too thick, add up to 1 cup (240 ml) water (I added ~1/2 cup (120 ml) // amount as original recipe is written // adjust if altering batch size). You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
  • Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.
  • In the meantime, if you don’t have garam masala seasoning, make your own by adding (amounts as original recipe is written // adjust if altering batch size) 2 small dried red chilies, 1 tsp black peppercorns (or 1/2 tsp ground black pepper), 1 tsp cumin seeds (or 1/2 tsp ground cumin), 1 tsp cardamom pods (or 1/2 tsp ground cardamom), 1/2 tsp cloves (or 1/4 tsp ground cloves), and 1/8 tsp nutmeg to a mortar and pestle or spice grinder and grind/mix into a powder. Set aside.
  • When the chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt for saltiness, chili powder for heat, or a bit of coconut sugar for sweetness and to offset the heat of the chilies.
  • Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. Fresh cilantro and lemon juice make an excellent garnish. Chana masala can be enjoyed as a stew on its own, or it can be delicious with white or brown rice (see my favorite method here), or cauliflower rice. Lastly, my favorite is over roasted sweet potatoes and broccoli (see notes for instructions).
  • Leftovers will keep covered in the refrigerator up to 4 days, or in the freezer up to 1 month.

Video

Notes

*DIY Garam Masala adapted from The Kitchn.
*To roast sweet potatoes and broccoli, preheat oven to 375 degrees F (190 C), and chop broccoli into chunks and sweet potatoes into 1/4-inch rounds. Add to a bare or foil-lined baking sheet and top with 1 Tbsp grape seed oil and a pinch of sea salt and black pepper. Toss to combine, making sure sweet potatoes are evenly coated with oil. Bake for 15-20 minutes total, flipping/tossing near the halfway point to ensure even baking. Broccoli may cook faster than the sweet potatoes.
*Recipe adapted from The Guardian.
*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 275 Carbohydrates: 41.1 g Protein: 9 g Fat: 8.5 g Saturated Fat: 0.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 496 mg Fiber: 5.3 g Sugar: 14.8 g

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  1. Monique says

    Soooo delicious! Tastes just like the Indian restaurants make it. Will definitely add this to my recipe book.

  2. Michelle says

    I made this yesterday for our extended family dinner. I served it over turmeric rice and with naan. It was a huge hit! It’s my new go to recipe for a crowd. The longer it simmered the better it smelled and the leftovers today were even better! Thanks for making me look like a good cook :)

  3. Jason says

    Great recepie. It’s a very nice thing you do offering all these great dishes on your site. Thank you!

  4. Sarah says

    I made this last night as a side to accompany some roasted salmon. It was delicious. Yes, chickpeas made delicious. My husband and daughter (the plant hater) gobbled it up. I wasn’t sure what to do about the chili powder. Didn’t want to use cayenne (just plain hot) so I used ancho chili powder I had on hand. It was just the three of us so I halved the recipe and used one jalapeno pepper. Perfect amount of spice.

  5. Emily says

    Amazing recipe. We made it with 3 serrano peppers which was a little too spicy for our liking, but the flavor was still wonderful and I plan to make a big batch to freeze this weekend!

    Thanks for always delivering delicious, healthful recipes!

  6. Debbie says

    I’ve made this fabulous recipe twice now and I couldn’t be happier with it. I’ve been looking for an easy Indian recipe that included turmeric (for it’s health benefits) for a couple of years now, and at last it presented itself. I’m so glad I came across this wonderful website! I follow the recipe just as it is, and sometimes add an extra can of a different type of beans, for the extra protein. I do add a bit of sugar near the end, and I serve it over rice with the 60% coconut cream. I get it in the Asian market as my grocery only sells the inferior watered down kind. I also pick up some naan while I’m there and keep it in the freezer for my chana masala.

  7. Nari says

    Excellent quick channa masala that tastes so similar to natraj tandoori restaurant in California. Thank you for sharing

  8. Kieran says

    Tried it. Great recipe. Thanks. Got a tip from a restauranter: Adding a pinch of loose leaf tea. I did. I liked it. Thx again for posting.

  9. Isaac A. says

    Solid recipe! This dish somehow made it intact on its roundabout globetrotter journey from the subcontinent to Scandinavia to the Left Coast of America to the East Coast of the US (my kitchen in Brooklyn). Protip: this can be made with dried chick peas (about 1 1/2 cups worth) in a pressure cooker (on high for about 70 mins in my electric countertop model). Add plenty of extra water (I dumped a couple of cans of water in from the empty tomato can) and cook off whatever’s left at the end. Second protip: fresh ground spices (e.g. coriander and cumin seeds) are soooo flavorful and can be ground on the spot in a regular old blade coffee grinder!

  10. Juli says

    I made this last night for the first time, and after many trials and errors with other recipes, this is the holy grail of chana masala! By far this is the best recipe for chana masala…..ever. My search is over. I had to sub lime juice for the lemon but other than that, followed the recipe to a “T”. Sauteeing the onions, etc. in coconut oil gives a wonderful aroma, and is definitely worth it. I served it with basmati rice, cucumber raita, chopped cilantro and paratha and roti. Everyone raved; thank you!

  11. Christina Nuncio says

    Another super amazing recipe!:)

    Thanks so much! My famity had never tried any sort of Indian food and they enjoyed it and it tasted exactly like this one place I missed from a city I used to live in. Thanks!:)

  12. Angie Yingst says

    Loved this dish. Super easy and delicious. I dont add sugar to my dishes so I substituted raisins and it gave it a really nice sweetness. Thank you. So awesome!

  13. Nina says

    We scaled this dish up and made it for dinner on our commune, Twin Oaks Community, where we cook meals for about 100 people every day. It was a huge hit with vegans and non-vegans alike! Easy to make, super flavorful. We especially loved how the fresh ground Garam masala mix turned out. Thanks for all the great recipes on this site!

  14. Robynne Catheron says

    Chana masala is one of my new-found vegetarian dishes, (thanks to Amy’s brand frozen dinners). Thanks for the recipe!

  15. Kristen says

    This recipe is easy to follow and fun to make, but it’s so spicy, it’s inedible. I am not a prude when it comes to spice and I’ve been trying to eat this for three days. I’ve even added an entire cup of yogurt into a serving and to no avail. Seriously would encourage the writer to edit this recipe. I’m throwing this out.

  16. Kristen says

    I made this tonight with the purpose of dinner and being able to freeze it to have easy dinners during school, there’s plenty left over!!
    I really like spicy so I used 3 Serrano peppers and 2 TSP of maple sugar and it was just spicy enough to not cancel out the other flavors. I also made the garam masala from the recipe given and it was also great! I had to use all green cardamom pods though since neither market in town had black.
    This isn’t the first recipe I’ve made from the Minimalist Baker and won’t be the last!

  17. Julian says

    Think the nutritional information is way off on this one. Unless you’re using some sort of steroid chickpeas! Tastes great though

  18. Nicole says

    I agree with other commenters that you need to give greater credit to the source of this recipe- The Guardian (a la Deb in Smitten Kitchen when she uses someone else’s recipe) especially since you are making money off of their recipe by posting it on your website. Poor taste.

    • Rita says

      I just received an email notification that someone called Keith had replied to my comment asking that recipes were given clearer credit (this one especially because it is pretty much identical to the original recipe posted in The Guardian). I came to see the response from my Keith and both of our comments have been deleted! Very disappointed. I can understand if Keith’s comment was rude but mine had been up for over 9 months and was polite, honest and transparent. Constructive criticism should be taken on board at the very least and responded to if appropriate.

  19. Christina says

    Thank you for the recipe! It was delicious! My husband even like it and he’s a steak and potato kind of guy.
    I don’t like spicy food so I took out as much of the pepper seeds as I could. I also didn’t have coconut sugar so I substituted regular. I also left out the masala seasoning at the end. I served it over sweet potatoes and broccoli like you recommended. Perfecto! Next I’m going to try it over rice! I will definitely be making this a lot in the future.
    Thanks again!

  20. Charles Olivier says

    I do not usually leave comments on websites for recipes.

    But I have to say: this recipe is DELICIOUS!

    Since I discovered your recipe two months ago, I made it at least 8 times! I never get bored! And thanks for the method of rice cooking, now I always cook it like that.

    Oh, and a little tip for everyone: before adding the coconut sugar at the end, at the lemon juice first, because maybe you will not even need to add coconut sugar since the lemon juice adds a little bit of sweetness!

  21. Andrew says

    I made this and it was incredible. I subbed honey because I’m too cheap to go get coconut sugar, but overall an excellent balance of flavors in the dish. The instructions were very clear and the suggested rice cooking method is now the only way I make rice. 5/5 will make again. Maybe next time I’ll add a dollop of Greek yogurt and some more veggies.

  22. Jamie says

    I made this last night and couldn’t believe how good it was. I haven’t had very much luck lately with random indian food recipes I find on the internet – they always turn out too bitter for me, likely because of an incorrect or imbalanced mixture of spices. This was PERFECT. You obviously know what you’re doing. :) This recipe is going into my regular rotation!

  23. Tommy says

    Chana Masala is one of my favorite things. Like ever. If an Indian restaurant has good Chana Masala, then it’s a good restaurant. I’d only attempted to make it once before, years ago and it sucked. I made your recipe tonight and it was DYNAMITE. Honestly one of my favorite things I’ve ever made. I was out of chili powder so I subbed cayenne (so it was spicy AF), but it was damn good. Thank you!

  24. Neisha says

    AMAZING! just made this and am loving this recipe…it’s a keeper! I’ve never cooked Indian food before but had almost all the ingredients on hand. I used fresh tomatoes pureed in the food processor and served over left over rice & broccoli – WOW! Simple recipe with complex, fresh taste. Thank you!!!

  25. Bahar says

    Amazing!! I made it last night and my non vegan husband LOVED it, this dish has soo much flavor. The only thing was I used 2 Serrano peppers and it was very spicy, I added more coconut sugar to offset the spicy but it only brought the spicyness down a little and I didnt want to add too much sugar. I have a lot left over today so I will add a little more tomato sauce hoping that will help. Should I add the tomato sauce and put it on a low boil for 5 min?
    Anyway thanks for this amazing recipe!

  26. Lauren says

    This has become my go-to dish! I love it so much! I put fresh tomato into a martini shaker the first time I made it and it turned out so good! Granted I had to add a lot more salt to it. Thank you so much, I love cooking all out your recipes. Keep it up, you’re my idol! Hahaha :D

  27. Sash Rose says

    Super easy, and super tasty. The only thing is the prep time is misleading – it takes more than 5 mins to get everything ready to cook. From start to finish this recipe took me an hour and a half (including cooking time).

  28. Kerry says

    Just taking my first bites of this and, WOW, it’s amazing! The rice is perfect and the flavors of the chana masala are delightful. I didn’t have any chilies so I just made it without them and it’s still wonderful and easy. Thank you!

  29. Denise says

    Just made this last night. I soaked/cooked dry chickpeas which don’t have as soft a texture but it still tastes amazing! I also used a ton of jalapeños from our garden so it has quite a kick! I have awesome leftovers…for a long time! Thanks for making chana masala seem accessible to a home cook :)

  30. Tracey Barry says

    This dish is AMAZING!!!! So yummy and easy to make. I’m looking forward to trying more of your recipes. Thank you so much for sharing!!!

  31. Tawnee says

    Wow, first recipe I’ve tried from your site and I can’t wait to try more! Sharing this recipe with everyone I know!!! My husband claims he hates chickpeas, but he loved this.

  32. Rebecca says

    I love chana masala, and I have tried at least 4 or 5 different recipes, but they never ending up tasting as good as my favorite go-to Indian take out dish. Well, this recipe rocks!! It was easy to follow, I had most of the ingredients in my pantry, and it turned out to be exactly what I’ve been searching for. I loved it, and I’ll make this again and again. Thank you!

  33. Kimberly says

    I made this last night and it was amazing!!! This will definitely be a staple in my house. This dish was full of flavor and I am definitely looking forward to eating this over sweet potatoes and broccoli.

  34. Tracy Townsend says

    I just made this tonight for dinner and it was excellent! I didn’t alter anything although I did have garam masala so went with the bought version and I did add about 1/2 Tbl coconut sugar at the end. Flavors were great, spice level very good as I do like things spicy (but it also wasn’t too hot for someone who isn’t in love with heat). So glad I can make this at home instead of having to go to a restaurant!

  35. Daniil says

    The recipe is amazing and quiet cheap, however, I tried substituting serrano peppers with jalapenos. While not a terrible idea, i went with a 1:1 ratio, and it ended up a little too spicy for most of my family. Still love it tho,

    Thanks!

  36. Austin says

    I like your receipe and would like to mention about the two ingredients in the receipe that you have mention. I am not here to disrespect/judge or blame you. Two ingredients are cilantro & coriander which are basically two same herbs. So if anyone who gets misunderstanding between with two herbs please do have a look at on the Internet or your local grocery store before buying two different ingredients for your desired receipe. I sincerely apologise if I have hurt author or reader feelings.

    Enjoy cooking

    • Honey says

      Absolutely fresh and puréed tomatoes is so good but cook it for more time or I use a pressure cooker after sauté each ingredient in oil and finally put the lid

  37. Brenna says

    SUPER flavorful and good! Served over rice made with coconut water, coconut oil and touch of red pepper flakes. Complements to YOU on yet another winner!

  38. Abbey says

    I made this and loved it! Ok, I’ve loved many of your recipes. But this one stood out as Indian food is so often intimidating and hard to recreate. Chana Masala is my favorite dish when I go out for Indian food, so thank you for helping me make it at home. Also, I don’t know if this is acceptable, but can I link to this recipe on my blog? I will only say good things about it and your blog. Thanks!

  39. Mihela says

    Hi !!

    Just want to say that I love your blog and your personality. Your recipes are wonderful. I am a celiac – it is not always easy to cook without gluten, but your enthusiasm makes me feel great and all I want to do is cook. Hope Croatia was ok in the end?!

    Love from Canada from a Croatian gal,
    Mihela

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Mihela! Croatia was great, but I wish it would’ve been warmer! thanks for the kind words.

  40. Aimee says

    Made this tonight and it changed my life. You are about to save me 100s on takeout. Making this once a week, next time with your Garlic Flatbread :)

  41. Msullivan says

    Excellent! I just discovered your blog and this is my third recipe this week! All there have been amazing. I can imagine that letting this one sit in the fridge overnight will only serve to combine the flavors and make it even better. Kept is simple and served over basmati rice.

  42. Brenda says

    I just made your Chana Masala the first time for dinner tonight!! It’s so delicious! I’ve also tried your Tofu That Tastes Good: Stir Fry and love it. I’ll definitely be buying your cookbook and trying more recipes. Thank you!!!

  43. Justine says

    O.M.G! Yuuum! Thank you so much for this super easy and delicious recipe! My first Chana masala attempt and our bowls are licked clean. We stayed with the recipe but I’m excited to try it with coconut milk too! Yum yum yum. Oh and we did the roasted sweet potato and broccoli too – best idea ever. Love your stuff. Thanks!

  44. Kasey says

    This was absolutely delicious! I did not use any sugar. Might try a spicier pepper next time or a pinch of cayenne – I used 3 Serrano and it had a nice bold flavor with a slight kick, but not too much heat. This is going in my regular rotation!

  45. Angie says

    Ok, I just made this and it was phenomenal! I used Thai chili peppers (because I LOVE spicy!!) and served it over Basmati rice. I think next time I’m going to give the cauliflower rice a try. Seriously, make this. Now.

  46. LMC says

    I made this for dinner tonight. It was quite good! I cut the cumin in half, used only 1/4 Jalapeno pepper for slight kick (feeding a young child), and added a bit of light coconut milk to cut the acidity and make it a little creamy.

  47. Liz says

    SO delicious!!! I made this exactly as written and also stirred in some kale with the chick peas and tomatoes to veg it up even more. Will definitely make it again. Thank you Dana!

  48. Ash Griffin says

    I made this tonight, and it was fabulous. You should call it Chana Ma nom nom. As a huge and yearlong fan of your blog, I thank you very much for your fun, creative, and easy to make vegan delights. Your recipes are bomb. <3

  49. Barbara Ashton says

    Five stars, 10 out of 10! I made this tonight and it tasted like spicy heaven! I did have to reduce the spice a bit. I made it with chickpea flour pizzas and rhubarb chutney, and it was a delicious combination. Even my spouse, who doesn’t like Indian food normally, thought it was yummy.

  50. Sarah M. says

    I made this for my dad tonight (who hates indian food) and he was a convert! He had seconds and can’t wait for me to make it again. Delicious!

  51. Jekisha says

    I’ve made a lot of the recipes from different sites but this is the first time I have felt the need to leave a review. This dish was fantastic !! I ate it with sweet potatoes and felt like it was over wayyyy to soon. I’m a flight attendant and I’m always looking for good healthy food that travels well and this hit the spot. Will be making again VERY soon.

  52. Erin says

    The closest Indian restaurant is about 45 minutes away from my house but I am so happy that my new favorite Indian restaurant will now only be 5 steps away (my own kitchen) ! This recipe was amazing and will be on major repeat :) Thank you for taking the scariness out of dishes that normally intimidate me!

  53. Maika says

    Hi, Dana.
    I made this today and it was amazing! I used jalapeño, as I could not find serrano, and only one pepper, which was more than enough for my taste. My family loved it, too! we had it with rice, but I will try the leftovers with sweet potato.
    Thank you, and greetings from El Salvador!

  54. jamie says

    Hi!
    This chana masala sounds AMAZING! However, I have two young children (1 and 3) and am wondering about the heat/spiciness of this dish. If it’s super spicy, I’d love your advice on how to substitute the chilis…

    Many thanks!
    Jamie

  55. Alyssa says

    Dana, I just came across your blog and am in love!!! Thank you for all the wonderful recipes! Not being a fan of coconut sugar, I’m wondering if it can be completely omitted or substituted for honey/agave while still maintaining the deliciousness of the recipe?

    Thank you so much!!!

  56. Wendi says

    This is SO freaking good and easy and makes such a happy belly. I tried it with the roasted veggies. Good times! Next time, my spouse and I will be making a big batch of it so we can freeze some for the future. I used a frozen habanero pepper. Not too spicy. Just right.

  57. Anna says

    I made this for dinner last night and it was delicious!! It tastes very close to the restaurant version! Adding a bit of sugar to taste is a great tip. I only added about 1 tsp but it made a huge difference. I will definitely be making this again!

  58. Trish says

    We made this tonight. It was relatively easy and very tasty. We had it with the broccoli and sweet potatoes. I didn’t miss the rice. (But we DID also have it with buttered naan….not the healthiest but amazing for soaking up that sauce).

  59. Heather says

    I have been obsessed with chana masala after I found it at my local Trader Joes. Thanks for posting a recipe for it that looks simple. I can’t wait to try a homemade version of this dish.

  60. Sarah says

    This was delicious! Chana masala is my favorite thing to order at Indian restaurants–thanks for a healthier DIY version!

  61. Pam says

    First recipe I’ve tried from #Minimalistbaker …. loved this recipe and I’m not a vegetarian or vegan. However I am trying to incorporate many more plant based meals into our diet and cut back on animal products. Thank you Dana, for your beautiful and easy recipes! Your blog is both inspiring and helpful!

  62. Tina says

    I used only 1 can of chickpeas, and added chopped yellow squash. Perfect texture and spice! We live in Hawaii and both of us are fighting colds, so I thought this would be perfect over rice with a side of fresh sliced avocado. Thanks so much for your recipes!

  63. Linda Kriss says

    Holy smokes! This was amazing! It packs more punch than I was expecting (I’ll go with 1 chile the next go around), but amazing flavors. I am not vegan per se, but transitioning into more plant-based diet. I absolutely LOVE your recipes.

  64. Maninee says

    Spicy Chana masala. I was looking for this awesome dish preparing method. Images are of amazing quality and looking yummy and delicious. Thanks for sharing.

  65. Lisa says

    Just had this for lunch and can confirm it’s utterly delicious! Made a batch and ate it straight away, the flavour was just as good as if this had been left until the next day. I’m usually a bit put off by anything thats cumin based as in the UK, most of our shop bought curries or Mexican dishes have no other flavour to them but over powering cumin – this DIDN’T have that at all!! I added 2tsp of sugar and less green chilli and it was the perfect balance of spicy/sweet for me. This is the first recipe i’ve tried and I will be making again and doubling this to freeze! Awesome!

  66. Stella Rose says

    Hi Dana,
    You described the recipe very well. Thanks for sharing.
    This is one of my favorite food. I like it most with bread.

  67. Cassie says

    Interesting how this recipe derived from a trip to Norway because chana masala is traditionally Indian! Thinking about it, I’ve found that curry is extremely popular in Oslo, and I don’t blame them! It’s my #1 FAVORITE meal to have. The spices of the turmeric, curry powder along with the beautifully blended chickpeas and vegetables would just make this chana masala so perfect!

  68. IT says

    Oh my god, this looks SO good! :D Will have to try it as soon as possible. I was surprised and very happy to read you had visited Oslo, my hometown! And of course curious as to which Indian restaurant you went to, as I’m a sucker for indian food. And if you ever come back to Oslo, there are actually a lot of stores open on Sundays, but they have to be less than 100 square meters to be allowed to, so look out for the small shops. In Oslo there is always a shop open, be it christmas day, easter or newyear, you just have to know where to find them. Thank you for inspiring us with so much wonderful food all the time! Your food pictures are the most delicious-looking on both my facbook feed and instagram. ;) Thank you!

  69. Tori says

    This looks awesome! I adore curries and meals like this and I love that you included the garam masala. I was surprised to hear that it was inspired by a meal in Oslo though, never would have guessed that. This is so my kind of dinner

  70. ross wilkins says

    I just made this Chana Masala recipe! I used poblano peppers and added a habanero for heat. It’s crazy good so far. Thanks for the vegan recipes, I just found your site today and it’s so nice to have a recipe site that has great photos, no spam nonsense and good quality vegan ingredients with flavor. Thanks, I emailed my friends with the link.

  71. Emilie @ Emilie Eats says

    I am such a huge fan of chana masala (and really anything Indian, and anything with chickpeas) so this recipe is calling my name. I love the idea of serving it over cauliflower rice – hearty, but it won’t weigh you down. Thanks so much for yet another amazing recipe! I am constantly inspired by your recipe wisdom. :)

  72. Rashmi says

    Hi Dana,
    First off, your blog is excellent! I love the low mess and easy ingredients approach. The pictures are beautiful too! Great to know that you are making Indian recipes and doing it right – I mean spicy here :) I urge you to try another spice blend called Punjabi chhole masala (http://www.ishopindian.com/badshah-punjabi-chhole-masala-pr-21908/) this is how it looks – which is what I usually use in the chana masala. It’s different and has a pretty interesting flavor. I use this spice blend in tomato based pasta sauces as well for the kick. Tomatoes+chhole masala+ tons of cilantro= flavor heaven. Do give it a shot! :) Have you tried using a pressure cooker for the lentils and chickpeas?

  73. Emily @ Robust Recipes says

    I am obsessed with Indian food and especially garam masala! This dish looks incredible.

    BTW Norway!!! I have always wanted to go there!

  74. Kendall says

    Ah-mazing! I’ve been looking for a yummy chickpea recipe to put the cans of chickpeas in my pantry to use!

    • Kay says

      Don’t forget to save the “chickpea water” in the cans, also known as aquafaba–it has sooo many interesting uses. If you haven’t heard of it, Google aquafaba and be amazed!

  75. dixya @ food, pleasure, and health says

    i love traveling for the same purpose too – the culture, lifestyle, and food of people :) this chana masala looks legit!

  76. Derek @ HealthierDay says

    This looks delicious! I think I am going to try it by leaving out the green chilis and upping the garlic a tad :-)

    Great pics also by the way! They look professionally done.

  77. Jeanne says

    My go to trick when I run out of corriander is to mince cilantro stems and saute with other ingredients in a recipe. Trying not to let all the goodness go to waste.

      • Jacques Savoie says

        Merci beaucoup, tried your Chana Masala last week and ate it 3 days in a row………it got better each day……….as always, I added more ginger than required and added more coconut sugar in search of a little more sweetness.

        Jacques Savoie

  78. Jeanne says

    Ha! What a surprise to find this recipe today! A friend emailed it to me with no note of where it came from. I made it for dinner last night. as it’s my husbands favorite. I used jalapeno and banana pepper, and finished with a bit of coconut milk to add some extra creaminess. He also likes diced fresh onion on top. It turned out great! Thank You for the continued inspiration!

  79. Jahnavi says

    Since you seem to like spicy Indian food and cauliflower, can you please try and make this Indian dish called “Gobi Manchurian” ? It usually involves deep frying the cauliflower. I have tried oven baking the cauliflower but haven’t been able to retain the taste. It would be great if you can find a healthy and simple way to recreate the recipe!
    Thanks very much!

    • Zoe says

      I completely second this comment! I have tried to recreate this and have failed miserably. A healthy alternative would be amazing!

    • Gail says

      Vegan Richa’s Indian Kitchen cookbook has a baked Cauliflower Manchurian that is incredible. Tastes almost like a the restaurant’s but without the fried greasiness.

    • Jody says

      Hi! I’m wondering if you could use an air fryer or tumble cauliflower in oil and rosst it in the oven till crisp to get the beloved manchurian taste.

      • Ed says

        I roast the cauliflower in a mixture of oil and warm-up curry spices, together with chick peas and wedges, of course, of red onions. A favourite chez moi.

  80. Mel @ The Refreshanista says

    Ohhhh yummy! We have some snow days coming up here on the East Coast of Canada and this dish is perfect for cozying up with :)

  81. Holland says

    You are amazing!!!! I want to thank you for all of your hard work, time, energy and love that you put into your recipes and your food. I have never made a recipe from you and regretted it. You love spice and so do I. I think we are soul sisters! Thanks a million. I can’t wait to try this one.

  82. Tom ~ Raise Your Garden says

    So I watch a lot or Rick Steves on PBS because I’m dorky like that and he’s always saying that exact same thing, that food takes you away to another culture and you learn some much from what people eat. Granted, he eats lots of things that I wouldn’t touch with a ten foot pole, but it’s a good show! I was surprised this recipe was inspired from Oslo, Norway. Very interesting!