Vegan Chana Masala

5 from 2 votes

Try this vegan chana masala recipe packed with flavor and comforting spices; a perfect addition to your meal rotation.

Prep Time10

Cook Time30

Total Time40

Course: Lunch/Dinner Entrée

Cuisine: Indian

Diet: Gluten Free, Low Fat, Vegan

Servings:

Calories: 262kcal

1 medium onion, chopped
3 cloves garlic, minced
2 Tablespoons fresh ginger root, minced or grated
1 jalapeno, seeds removed and minced
1 Tablespoon ground cumin
1 Tablespoon ground coriander
1 teaspoon chili powder
1 teaspoon ground turmeric
1½ teaspoon garam masala
1 Tablespoon coconut aminos
1 pinch ground cardamom (optional)
salt to taste (I used ¼ teaspoon)
1 28 oz. can diced tomatoes, fire-roasted or regular
2 15 oz. cans chickpeas (no salt added or low sodium), drained and rinsed (or 3 cups cooked)
½ cup water
2 cups chopped baby spinach
¼ cup fresh cilantro chopped
½ lemon

Preheat a large sauté pan over medium heat and add chopped onion. Cook for 3 to 4 minutes or until it starts to brown.
Add minced garlic, chopped jalapeno, grated ginger root, and dry spices. Stir to incorporate, and allow the heat to bring out the flavors of the seasonings for 1 minute. Your kitchen should smell amazing at this point!
Add chickpeas, fire-roasted diced tomatoes, coconut aminos, and water. Stir well to incorporate and bring to a gentle boil.
Reduce the heat to low, partially cover with a lid, and simmer for 15 minutes.
Remove the lid and continue to cook for another 10 minutes to allow the sauce to thicken.
Stir in chopped spinach and cilantro. Turn off the heat and allow the spinach to wilt. Add a little fresh lemon juice, salt to taste, and dig in!

Leftovers/Meal Prep: Leftovers store well in the refrigerator for up to 4 days. To meal prep for the freezer, portion out servings and freeze them in freezer-safe individual containers for up to two months.
Serving Suggestions: Enjoy this easy vegan chana masala with a side of brown rice, or for a lower-carb option, try our cilantro lime cauliflower rice.