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Chana Masala

closeup of chana masala, chickpeas in spiced tomato sauce, with lemon rice in the background

This recipe was born from a need to solve two problems:

  1. an excess of chickpeas from testing an aquafaba-based soufflé cake
  2. an excess of money spent on premade dinners so I could focus on said cake

Chana masala is not only tasty and nutritious, but also cheap when homemade! While I am forever in love with the Cafe Spice product I copied, I needed to enjoy it at ⅕ the price.

Channa Masala by Cafe Spice
chana masala by me, pictured in the Cafe Spice package

Make Chana Masala a Meal

I copied the Basmati Lemon Rice by Cafe Spice too!

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Description

I love the Channa Masala with Basmati Lemon Rice by Cafe Spice so much, I had to copy it.

serves 6

Ingredients
  • 1 cup (240 mL/200 g) dried/3 cups (720 mL/600 g) cooked chickpeas (or 2, 15-oz/425-g cans)
  • 1 yellow onion
  • 2 cloves garlic (or 1 ½ tsp/7.5 mL pre-minced)
  • 4 tsp (20 mL) garam masala
  • 1 ½ tsp (7.5 mL) dried ground turmeric
  • 1 ½ tsp (7.5 mL) paprika
  • ½ tsp (2.5 mL) dried ground ginger
  • 1 Tbsp (15 mL) kosher salt (or about half as much table salt)
  • ¼ tsp (1.25 mL) amchoor (or amchur, AKA mango powder; Substitute with a splash of lemon or lime juice, or a sweet vinegar such as rice or white balsamic if necessary.)
  • 1 14.5-oz (411-g) can tomato purée (or half a 29-oz/822-g can)
  • 1 14.5-oz (411-g) can petite diced tomatoes
  • 3 Tbsp (45 mL/42 g) canola oil
  • about 1 ½ cups (340 mL/g) water
Instructions
  1. 1

    If using dried, cook chickpeas. Drain, rinse, and set aside.

  2. 2

    Peel and finely dice onion, then peel and mince garlic (if using fresh). Set aside in separate piles.

  3. 3

    Gather a lg pot, measuring spoons, and a wooden spoon.

  4. 4

    Ensure all seasonings are accessible and cans are open. If using canned chickpeas, drain and rinse them now.

  5. 5

    Heat oil in pot over med-lo to med heat. Add onion and sauté 20-25 min, until lightly caramelized, then add garlic and sauté 1 min more.

  6. 6

    Measure in garam masala, turmeric, paprika, and ginger. Continue to sauté about 1 min after last spice is added, until fragrant.

  7. 7

    Stir in tomato purée. Sauté 3-5 min, until slightly reduced and darker in color.

  8. 8

    Add petite diced tomatoes and their juices, water, salt, and chickpeas. Bring to boiling. Reduce heat, then simmer uncovered about 30 min, stirring occasionally, until chickpeas have browned a little from the other ingredients.

    Use one of the newly emptied cans to measure your water. You need slightly less than one can’s worth. Although this is already a one-pot meal, save yourself even more dishes!
  9. 9

    Remove from heat. Brighten with amchoor (or substitute) and serve.

Note

Serve with basmati lemon rice!

Keywords: chana masala, channa masala, basmati rice, lemon rice, basmati lemon rice, Cafe Spice, Cafe Spice Channa Masala, Cafe Spice Channa Masala with Basmati Lemon Rice, copycat recipes
View Online: https://www.doesitvegan.com/recipe/chana-masala/
Christi L. Corey

Kale yes, I'm soy excited you're here! My name is Christi, and sharing food brings me even more happiness than puns.

Does It Vegan? is a question for conventional recipes as well as an answer for my career. Because no matter what else I've been, I've been a plant-based cook who thrives on connecting with people through their favorite foods.

Gratitude is the most scrumptious seasoning!

Thank You ♥

From the Bottom of My Hearth, Christi of Does It Vegan?