Quick & Easy Chana Masala

I found this recipe on Vegweb.com a few years ago and I probably make it at least once a month. It’s not super authentic, but it’s quick, easy, and tastes great.

Quick & Easy Chana Masala - Vegan & Gluten-Free

I love this recipe because it satisfies my 3 basic requirements for weekday meals:

  1. It’s quick to prepare — it’s faster than waiting on the delivery guy! (check out my other ready in under 30 minute recipes)
  2. It’s comes together easily — you chop the onion and cook everything up in the frying pan
  3. It’s made-up of pantry staples — so there’s no running to the store to buy expensive or exotic ingredients

Quick & Easy Chana Masala - Vegan & Gluten-FreeQuick & Easy Chana Masala - Vegan & Gluten-FreeQuick & Easy Chana Masala - Vegan & Gluten-Free

My only complaint about a lot of Indian food is that it often lacks green veggies, which add so much color and nutrients. I therefore include baby spinach in this dish and/or top it with cilantro (fresh coriander).

Quick & Easy Chana Masala - Vegan & Gluten-Free

Served straight-up, this serves 2 people. However, you can stretch it to 4 servings if you serve it on rice/quinoa.

Quick & Easy Chana Masala - Vegan & Gluten-FreeQuick & Easy Chana Masala - Vegan & Gluten-Free

Quick & Easy Chana Masala - Vegan & Gluten-Free Quick & Easy Chana Masala - Vegan & Gluten-Free
Quick & Easy Chana Masala - Vegan & Gluten-Free Quick & Easy Chana Masala - Vegan & Gluten-Free
4.8 from 8 reviews
Quick & Easy Chana Masala
 
Prep time
Cook time
Total time
 
This curry is hearty, delicious, and ready in no time. With the addition of baby spinach, it's colorful and nutritious. Vegan & Gluten-Free.
Recipe type: Main, Entree
Cuisine: Indian
Serves: 2-4
Ingredients
  • 2 tbsp coconut oil or vegetable oil
  • 1 medium onion, chopped
  • 1 large clove of garlic, minced
  • 1 tbsp curry powder
  • 1 tbsp tomato paste or ketchup
  • 15 oz can chickpeas, drained, reserving 3 tbsp liquid
  • ½ lemon (about 1 tbsp), juiced
  • ½ tsp salt
  • fresh black pepper
  • crushed red pepper (optional, to taste)
  • 2 handfuls baby spinach
  • cilantro (fresh coriander) (optional)
Instructions
  1. In a medium flying pan, heat oil on medium-high heat. Fry onions until slightly browned. Reduce heat to medium.
  2. Add garlic, curry, and tomato paste. Stir and simmer about 2 minutes.
  3. Add chickpeas, liquid, lemon juice, salt, and black pepper. Stir and simmer until chickpeas are softened, about 6 minutes.
  4. Stir in spinach, if using, and add crushed red pepper, to taste.
  5. Serve as-is, or over rice. May be topped with fresh cilantro or vegan sour cream / yogurt.
Notes
Serves 2 as-is, or 4 when served with rice.
Recipe adapted from Chana Masala recipe on VegWeb.com

Quick & Easy Chana Masala - Vegan & Gluten-FreeQuick & Easy Chana Masala - Vegan & Gluten-Free

UPDATE

July 7, 2013 – I made this again today and made a few changes to the recipe to make it even easier (and healthier). I also updated the photos. Enjoy!

36 Comments

  1. Alana 30 April, 2012
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