30-Minute Vegan Chana Masala with Cilantro and Green Chili Recipe
This vibrant and flavorful Chana Masala recipe is a quick, 30-minute one-pot meal featuring chickpeas simmered in a spiced tomato base with fresh green chilies, cilantro, and homemade garam masala. It is an easy-to-make, healthy, plant-based entrée inspired by Indian cuisine, perfect as a hearty stew on its own or served over rice or roasted vegetables.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Entrée
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Gluten Free, Vegan
Ingredients
Oils and Aromatics
- 3 Tbsp grapeseed, coconut, or avocado oil (or other neutral oil)
- 1 medium white or yellow onion, finely diced
- 6 cloves garlic, minced (~3 Tbsp)
- 2 Tbsp fresh ginger, minced
- 1/2 cup fresh cilantro, chopped
- 2-3 fresh green chilies (e.g., serrano), sliced with seeds
Spices
- 1 Tbsp ground cumin
- 3/4 tsp sea salt (divided, plus more to taste)
- 1 Tbsp ground coriander
- 1 tsp chili powder
- 1 tsp ground turmeric
- 1 tsp garam masala (store-bought or homemade blend, see instructions)
Canned Goods and Liquids
- 1 (28-ounce) can puréed, crushed, or finely diced tomatoes (preferably unsalted)
- 2 (15-ounce) cans chickpeas, slightly drained
- 2-3 tsp coconut sugar (or other sweetener of choice)
- 2 Tbsp lemon juice (plus more to taste, optional)
- Up to 1 cup water (optional, to adjust consistency)
Instructions
- Sauté Aromatics: Heat a large pot over medium heat. Once hot, add oil, diced onion, ground cumin, and one-third of the salt (about 1/4 tsp). Cook and stir until onions soften and begin to turn translucent.
- Prepare Garlic, Ginger, Cilantro, and Chilies Paste: Using a mortar and pestle or small food processor, grind or pulse garlic, ginger, cilantro, and green chilies into a rough paste. If unavailable, mince finely before adding.
- Add Paste and Spices: Add the paste to the pot with onions. Stir in ground coriander, chili powder, and turmeric, coating the mixture well. Add a little extra oil if the pan looks dry to help toast the spices and deepen flavors.
- Add Tomatoes and Chickpeas: Pour in the puréed tomatoes and add chickpeas along with the remaining salt (about 1/2 tsp). If the mixture is too thick, add up to 1 cup of water to achieve a semi-thick soup consistency suitable for simmering.
- Simmer the Stew: Increase heat to medium-high until the stew reaches a rolling simmer, then reduce heat to low or medium-low. Maintain a gentle simmer uncovered for 15-20 minutes, stirring occasionally, until the mixture thickens into a stew-like consistency.
- Make Homemade Garam Masala (Optional): If you don’t have garam masala, prepare your blend by grinding 2 small dried red chilies, 1 tsp black peppercorns (or 1/2 tsp ground), 1 tsp cumin seeds (or ground), 1 tsp cardamom pods (or ground), 1/2 tsp cloves (or ground), and 1/8 tsp nutmeg together in a spice grinder or mortar and pestle until fine.
- Adjust Seasonings: Taste the thickened stew and adjust salt, chili powder, or coconut sugar as desired to balance saltiness, heat, and sweetness.
- Finish and Serve: Remove from heat, stir in lemon juice and garam masala. Serve warm, garnished with fresh cilantro and additional lemon juice if desired. Enjoy as is or with white/brown rice, cauliflower rice, or roasted sweet potatoes and broccoli.
- Storage: Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 1 month.
Notes
- Adjust green chili quantity based on your heat preference; serrano peppers are moderately spicy.
- For a vegan and gluten-free meal, this dish is naturally suitable without any modifications.
- Leftovers can be served over roasted vegetables such as sweet potatoes and broccoli for a wholesome meal.
- If you use salted canned tomatoes or chickpeas, reduce or omit added salt to taste.
- Use fresh lemon juice to brighten the flavors just before serving.
- For a thicker stew, simmer longer uncovered; add water if needed to maintain stew consistency.
