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Flavorful Vegan Chana Masala for Home Cooks

Make Vegan Chana Masala with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 1 tbsp coconut oil or vegetable oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 medium tomatoes chopped
  • 1 tsp cumin seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp chili powder
  • 1/2 tsp paprika optional, for color
  • 1 tsp salt or to taste
  • 1/2 cup water or vegetable broth
  • 1 tbsp lemon juice
  • 2 tbsp fresh cilantro chopped (for garnish)

Method
 

  1. In a large skillet or saucepan, heat the coconut oil over medium heat until shimmering.
  2. Add the cumin seeds to the hot oil and sauté for about 30 seconds, or until fragrant.
  3. Stir in the chopped onion and sauté for 5-7 minutes, or until the onions are translucent and slightly caramelized.
  4. Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until aromatic.
  5. Incorporate the chopped tomatoes into the mixture and cook for 5 minutes, allowing them to break down and create a sauce.
  6. Stir in the ground cumin, ground coriander, turmeric powder, garam masala, chili powder, and paprika (if using). Cook for another minute to toast the spices slightly.
  7. Add the drained chickpeas to the pan, followed by salt and water or vegetable broth. Stir well to combine all the ingredients.
  8. Bring the mixture to a gentle simmer and let it cook for 10-15 minutes, allowing the flavors to meld. If the mixture becomes too thick, add a little more water or broth to reach your desired consistency.
  9. Once done, stir in the lemon juice and adjust seasonings as needed.
  10. Garnish with freshly chopped cilantro before serving.