A go-to chickpea (chana) masala recipe is exactly what you need. It adds soul-soothing, easy plant-powered goodness to your dinner table. There is an abundance of chickpea masala recipes on the internet and frankly, you can’t go wrong with most of them but this one you will not regret
In our kitchen, we are mostly plant-based and probably make chickpeas twice a week. I have spent endless creative hours experimenting with various recipes, and this one has become a winner.
It is pure and simple, oil free and nourishing, rich and delicious.
This dish is full of warming spices and rich coconut milk. It also contains protein-packed chickpeas. This combination is everything you could ever want in a comforting curry. Whether you’re a seasoned vegan, or you want a new way to enjoy chickpeas, this chana masala will quickly become one of your go-to recipes.
The spice measurements given below are a good baseline. But, as with most curries, you can adjust based on individual tastes and more or less of what you like.
Why You’ll Love This Vegan Chickpea Masala:
- Flavor-packed: The combination of cumin, coriander, turmeric, garam masala, and ginger creates the perfect blend of aromatic spices. Every bite is a burst of warmth and depth.
- Quick & Easy: Unlike some curry recipes that take hours, this masala comes together in under 30 minutes! Perfect for a weeknight dinner or meal prep.
- Oil Free: This is a choice ( you can add oil if you like) but I found this curry really does not need added oils
- Protein-rich: Chickpeas are a fantastic plant-based protein, keeping you satisfied and nourished throughout the day.
- Greens: The addition of spinach really elevates it nutrition level
- Comforting & Cozy: The creamy coconut milk adds a luscious richness and cuts through the spices
Chickpea (Chana) Spinach masala - plant based and oil free
This dish is full of warming spices and rich coconut milk. It contains protein-packed chickpeas and nourishing greens. This combination is everything you could ever want in a comforting curry
Ingredients
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 1-inch piece of fresh ginger, minced
- 1 cup of dried chickpeas soaked overnight
- 1 can (14 oz) diced tomatoes or 3 whole roma tomatoes
- 1 tbsp tomato paste
- 1 green chili finely chopped
- 1/3 cup organic coconut milk (full-fat for richness, light for a lighter option)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tbsp garam masala
- 1 tsp Kashmir chili powder
- 1 tbsp Kasuri methi
- Salt and black pepper, to taste
- 1 1/2 cups of frozen organic crushed spinach or a few handfuls of fresh organic spinach
- 1 tbsp lemon juice (freshly squeezed)
Directions
- Pressure cook the chickpeas: Rinse the over soaked chickpeas thoroughly, add to an instant pot with a pinch of baking soda and pressure cook for 25 mins.
- Saute the onions: Bring a large pan or skillet to medium heat. Once hot, add the chopped onion and sauté for about 5-7 minutes until softened and golden brown. Use splashes of water so the onions do not stick.
- Add garlic & ginger: Add the minced garlic and ginger to the pan, stirring constantly for another 1-2 minutes until fragrant. Add the green chili. Keep the stove on low medium heat and use splashed of water to sauté
- Spice it up: Now it’s time to add your spices! Sprinkle in the cumin, coriander, turmeric, and chili powder along with some salt. Stir everything together for a minute or two to toast the spices and release their natural oils.
- Add tomatoes: Crush the tomatoes and add (with juices) to the pan, add the tomato paste stirring everything together. Cover and let it cook for about 5 -7 minutes, so the tomatoes start to break down and release their flavors.
- Add spinach and chickpeas: Add the spinach. The spinach will wilt and bring the dish together. Add the chickpeas along with some of the liquid. Cover and let it cook for about 5 minutes.
- Pour in coconut milk: Add the coconut milk and stir to combine. Crush the kasuri methi in the palm of your hands and add to the dish. Bring the mixture to a gentle simmer, and let it cook for another 10 minutes, allowing the flavors to meld and the sauce to thicken. Stir occasionally.
- Taste & adjust: Sprinkle with gram masala and mix. Taste the curry and season with pepper, and lemon juice. You may want to add a little more salt, chili powder or garam masala, depending on your flavor preferences.
- Serve: Once the curry has thickened and the chickpeas are tender, remove from heat. Serve the Vegan Chickpea Masala hot pairing with with warm basmati rice or roti.
This dish keeps well in the fridge for up to 4 days. It also freezes beautifully, so you can always have a comforting meal on hand.
A Little Soul-Soothing Love:
As I sit here enjoying a bowl of this Chickpea Masala on basmati rice, I’m reminded of how nourishing food can be—both for the body and the soul. Each bite is full of warmth, and the spices are like a little reminder that life doesn’t need to be complicated to be full of joy.
Whether you’ are cooking for yourself or sharing this with loved ones, I hope this dish brings as much comfort to your heart as it does to your tastebuds. And remember, no matter how crazy life gets, we can always find peace in a bowl of good food. 🌱💕
Let’s Connect:
Have you tried this recipe yet? Drop a comment below and let me know how it turned out! Or, if you made any fun tweaks to the recipe, I’d love to hear about it. Don’t forget to tag me on Instagram with your beautiful chickpea masala creations. Can’t wait to see them! 🌿✨
Love & Light,
Zeba @Food for the Soul 💚
Sharing at Fiesta Friday
Food For The Soul 