• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Pesky Vegan
  • About
    • My Story
    • FAQ
  • Recipes
  • Blog
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Blog
  • Ebook
  • Subscribe
  • Vegan FAQ
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Blog
    • Ebook
    • Subscribe
    • Vegan FAQ
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Easy Vegan Chana Masala (Chickpea Curry)

    Easy Vegan Chana Masala (Chickpea Curry)

    Jun 6, 2021 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 36 Comments

    240 shares
    Jump to Recipe >

    This vegan chana masala – or chickpea curry – is spicy, hearty, and comforting. Combining nutritious chickpeas and a flavourful base, it's a simple and healthy dish that's perfect with boiled rice or homemade pilau rice and vegan raita.

    Vegan Chana Masala in Bowls with Rice

    The rich tomato sauce is traditionally offset with tangy mango powder or dried pomegranate seeds, which I replace with some lemon juice. I also mash or blend the sauce before adding the chickpeas in order to make the curry thicker and smoother.

    For similar levels of spice, check out these recipes for rajma masala, aloo palak, and chickpea biryani. If you fancy turning up the heat a little, give this tofu jalfrezi a try.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Jump to:

    • What is it? 🌶️
    • Is it vegan? 🌿
    • Why I love it 💚
    • Test notes 📝
    • Nutrition 🌱
    • Chickpeas 🥫
    • Ingredients 📋
    • Step by step 📷
    • To serve 🍽️
    • FAQ ❓
    • Variations 🔀
    • More ideas 💡
    • Recipe 👨‍🍳

    What is chana masala?

    Chana masala – literally 'chickpeas with mixed spices' – is a curry dish consisting of chickpeas, tomatoes, aromatics, and spices. It is arguably the most popular vegetarian dish in India and South Asia.

    Featuring simple store-cupboard ingredients in the form of tins and dried spices, chana masala has become a staple in vegetarian and vegan cooking across the globe.

    Vegan Chana Masala in Bowls Close-Up

    Is chana masala vegan?

    Like many classic Indian dishes, chana masala is traditionally vegetarian but not vegan. This is due to the ghee (clarified butter) used, as well as any yoghurt or cream mixed into the sauce.

    It's very easy to make chana masala vegan by simply using cooking oil (coconut or other), and then topping off with plant-based yoghurt or plant-based cream/crème fraiche. Same goes for dishes like this brinjal masala (aubergine curry).

    Why you'll love this recipe

    • It's low in fat and full of healthy nutrients
    • The main ingredients are store-cupboard staples
    • You can have it on the table in as little as 35-40 minutes
    • It's a lot cheaper than takeaway curry (not to mention a lot less greasy)
    Vegan Chana Masala in Pan Overhead

    Recipe testing notes

    Lemon: Traditional recipes may use amchoor (mango powder) or anardana (dried pomegranate seeds) to add a sour, fruity flavour to the dish. In this recipe, the lemon juice does a similar job.

    Pro-level spice: If you want to take things up a notch, temper some whole spices in the oil before adding the onion. To the hot oil, add a cinnamon stick, 3-4 cardamom pods, 3-4 cloves, and a teaspoon of cumin seeds. Heat for 30-60 seconds, being careful not to burn them, and then proceed with the rest of the recipe (you may want to use slightly less dried cumin and garam masala).

    Blending vs. mashing: In the recipe steps, I suggest blending or mashing to achieve a smoother gravy before adding the chickpeas. If you have a hand blender, I'd definitely recommend this for convenience as you'll only need a few short pulses in the pan.

    Is homemade chana masala healthy?

    While curry from restaurants or takeaways is undoubtedly delicious, it’s often very high in fat since it’s cooked in copious amounts of oil or ghee (clarified butter).

    By making chana masala at home, you'll have a version that's much lower in fat while delivering a tonne of healthy nutrients such as fibre, protein, vitamins, and minerals.

    In one serving of this recipe, you'll find:

    • Calories: 324 kcal
    • Protein: 15 g (30% of RDA)
    • Fibre: 14 grams (58% of RDA)
    • Vitamin C: 45 mg (55% of RDA)
    • Iron: 7 mg (39% of RDA)

    Even if the curry includes coconut milk (like this sweet potato dal) or cashew cream (like this 30-minute black bean curry), making it at home is almost always the healthier option. 🌱

    Tinned v dried chickpeas

    This recipe calls for tinned chickpeas, but if you get the chance I'd highly recommend cooking dried chickpeas from scratch:

    • They taste better than their tinned counterparts
    • They are creamier inside but also have more of a bite
    • You have full control over any additional flavours and textures
    • They work out cheaper than tinned
    • They’re easier to store in bulk
    • They don’t contain additives, preservatives, or firming agents

    You can cook chickpeas in bulk and then use them in various other recipes at home. Besides simple roasted chickpeas, my personal favourites include:

    • Easy Vegan Hummus Recipe Feature
      Easy Vegan Hummus Recipe
    • Vegan Jambalaya Recipe Feature
      Hearty Vegan Jambalaya (Cajun-Spiced Rice)
    • Chickpea Stir-Fry Feature
      Chickpea Stir-Fry with Peanut Sauce (GF)
    • Chickpea Stew Recipe Feature
      15-Minute Chickpea Stew with Broccoli

    What you'll need

    Like many curries, the key to a good chana masala lies in the spices you put in. Here's the full run-down of what you'll need for this recipe:

    • Aromatics in the form of onion, garlic, ginger, and chilli
    • Spices in the form of cumin, coriander, turmeric, chilli powder, bay leaves, and garam masala
    • Tinned tomatoes and tomato paste to form the base
    • Chickpeas as the star of the show
    • Fresh coriander for a fragrant lift towards the end of cooking
    • Lemon juice to add a citrus zing
    Annotated List of Ingredients to Make Vegan Chana Masala

    How to make vegan chana masala

    Heat the oil in a large pan on medium heat.

    Add the onion and stir occasionally for 6-8 minutes, followed by the garlic, ginger, and chilli.

    Cook for a couple of minutes.

    Recipe Process Shot – Chopped Onion, Garlic, Ginger, Chilli in Pan

    Once those have softened, add the cumin, coriander, chilli powder, and turmeric and mix well.

    Recipe Process Shot – Adding Spices to Aromatics in Pan

    After a couple of minutes, stir in the tomato paste, chopped tomatoes, bay leaves, and salt.

    Cook for 5 minutes to allow the ingredients to blend together.

    Recipe Process Shot – Combining Aromatics, Spices, and Tomato Paste

    At this point, you have the option to thicken the curry and make it a little smoother.

    Pulse a few times using a hand blender (temporarily removing the bay leaves and any other whole spices you might have added), or mash through the sauce using a potato masher.

    If you removed any ingredients before blending, add these back to the pan.

    Recipe Process Shot – Partially Blended Chana Masala Gravy Base

    Next, add in the drained chickpeas along with 100 ml of water. Stir well and cook for 10-15 minutes.

    If you want to loosen the sauce, add a little more water.

    After 10-15 minutes, stir in the garam masala, lemon juice, and chopped fresh coriander.

    Cook for a couple of minutes, adjust the seasoning, and serve.

    Chickpeas Cooking in Curry Base

    Serving suggestions

    Nine times out of ten, I'm having this chana masala with simple boiled rice and a sprinkling of fresh coriander. Whenever I have a little more time, I'll make spiced pilau rice and top with the likes of vegan raita or a drizzle of homemade cashew cream.

    Other suggestions for sides include cumin roasted cauliflower, vegan naan bread, aloo palak, poppadoms, mashed potatoes, and baked potato wedges.

    • Pilau Rice Dairy-Free Feature
      Pilau Rice Recipe
    • Vegan Raita Feature
      Vegan Raita with Cucumber and Mint
    • Cumin Roasted Cauliflower Recipe Feature
      Easy Cumin Roasted Cauliflower
    • Aloo Palak Feature Image
      Aloo Palak (Vegan Spinach Potato Curry)

    Recipe FAQ

    How do I know when the chickpeas are cooked?

    Tinned chickpeas are ready to eat since they're cooked during the canning process. If you want to cook dried chickpeas from scratch, ensure that these are fully cooked before adding here.

    Can I add other veg?

    Feel free to add any other ingredients such as spinach, mixed peppers, or cooked potato cubes.

    What can I do if the chana masala is too thick?

    Simply add small amounts of extra water to loosen the sauce and adjust the seasoning as necessary.

    Is this recipe gluten-free?

    Yes, this recipe is 100% gluten-free along with GF sides such as rice.

    How long will this keep in the fridge?

    Refrigerate for up to four days, then simply reheat in the microwave or in a pan with a splash of water to loosen it up. Like many curries, this chana masala gets even better after a day or two in the fridge.

    Can I freeze it?

    You can freeze chana masala in sealed containers or resealable bags for up to six months, making this a great meal to prepare in advance.

    Variations and tips for vegan chana masala

    • Tomatoes: If you don't have tinned tomatoes, you could replace these with approx. 10 whole fresh tomatoes, roughly chopped.
    • Quantity: If you want to make this recipe stretch further, simply add an extra tin of tomatoes and/or chickpeas and adjust the seasoning to taste.
    • Make it healthier: This recipe is already pretty healthy, but you can swap out the coconut oil if you want to really cut down on saturated fat.
    Vegan Chana Masala with Rice and Coriander

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. 👇

    More vegan recipe ideas

    If you liked this recipe, you might also enjoy:

    • Vegan Biryani Recipe Feature
      Vegan Biryani with Chickpeas and Veg
    • Vegan Jackfruit Curry
      Creamy Jackfruit Curry with Tomato, Coconut & Lime
    • Vegan Lentil Dal Feature
      Go-To Vegan Dal with Spinach (Lentil Curry)
    • Best Chickpea and Lentil Curry Recipe
      Creamy Chickpea and Lentil Curry

    You can also check out my full list of vegan curry recipes and vegan mains.

    Full recipe

    Vegan Chana Masala Feature

    Easy Vegan Chana Masala (Chickpea Curry)

    The Pesky Vegan
    This vegan chana masala is spicy, hearty, and comforting. Nutritious chickpeas and a flavourful base combine for a simple, healthy, and gluten-free curry.
    5 from 17 votes
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Main Course
    Cuisine Gluten-free, Indian, Vegan
    Servings 4
    Calories 324 kcal

    Ingredients
     

    • 1 tablespoon coconut oil (or other cooking oil)
    • 2 medium onions, finely chopped
    • 6 cloves garlic, finely chopped
    • 2 inch piece of ginger, finely chopped
    • 1-2 fresh chillies, finely sliced (more or less depending on how you like your heat)
    • 2 teaspoons ground cumin
    • 2 teaspoons ground coriander
    • 1 teaspoon chilli powder
    • 1 teaspoon turmeric
    • 1 tablespoon tomato paste (a.k.a. puree)
    • 2x 14 oz (400 g) tins chopped tomatoes
    • 2 dried bay leaves
    • ½ teaspoon salt (plus more to taste)
    • 2x 14 oz (400 g) tins chickpeas, drained and rinsed
    • ½ cup (100 ml) water (plus more if necessary)
    • 2 teaspoons garam masala
    • Juice of 1 lemon (optional)
    • Large handful fresh coriander, chopped (optional)
    Prevent your screen from going dark

    Instructions
     

    • Heat the oil in a large pan on medium heat. Add the onion and stir occasionally for 6-8 minutes (or until soft and starting to turn golden).
    • Next, add the finely chopped garlic, ginger, and chilli and cook for a couple of minutes.
    • Once those have softened, add the cumin, coriander, chilli powder, and turmeric and mix well.
    • After a couple of minutes, stir in the tomato paste, chopped tomatoes, bay leaves, and salt. Cook for 5 minutes to allow the ingredients to blend together. 
    • At this point, you have the option to thicken the curry and make it a little smoother. Pulse a few times using a hand blender (temporarily removing the bay leaves and any other whole spices you might have added), or mash through the sauce using a potato masher. If you removed any ingredients before blending, add these back to the pan.
    • Next, add in the drained chickpeas along with ½ cup (100 ml) of water. Stir well and cook for 10-15 minutes. If you want to loosen the sauce, add a little more water.
    • After 10-15 minutes, stir in the garam masala, lemon juice, and chopped fresh coriander. Cook for a couple of minutes, adjust the seasoning, and serve with boiled rice or pilau rice and vegan raita (see serving suggestions for more ideas).
      📸 See recipe steps >
      📖 Table of contents >
    Rate this recipe 👇

    Notes

    Dried chickpeas: Another way to improve this chana masala is to cook dried chickpeas from scratch, as these have a better flavour and texture. If doing so, replace the water in the recipe with some of the chickpea cooking water. Learn more about how to cook dried chickpeas.
    Gluten-free: This curry recipe is 100% gluten-free.
    Storage: Like many curries, this chana masala gets even better after a day or two in the fridge. Refrigerate for up to four days or freeze for up to six months.
    See recipe testing notes and recipe FAQ sections for more info.
     
    * The nutrition info below is for one serving of the chana masala, based on a total of four servings.

    Nutrition

    Calories: 324kcalCarbohydrates: 53gProtein: 15gFat: 8gSaturated Fat: 4gSodium: 898mgPotassium: 1016mgFiber: 14gSugar: 14gVitamin A: 1083IUVitamin C: 45mgCalcium: 165mgIron: 7mg
    Nutrition Facts
    Easy Vegan Chana Masala (Chickpea Curry)
    Amount Per Serving
    Calories 324 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 4g25%
    Sodium 898mg39%
    Potassium 1016mg29%
    Carbohydrates 53g18%
    Fiber 14g58%
    Sugar 14g16%
    Protein 15g30%
    Vitamin A 1083IU22%
    Vitamin C 45mg55%
    Calcium 165mg17%
    Iron 7mg39%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword chickpea curry, quick vegan dinner, vegan chickpea recipe, vegan curry
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over £60. I may earn a small commission on purchases made through the link above.

    Social follow

    🌱 Follow along @thepeskyvegan on Instagram, Pinterest, and Facebook.

    Further reading

    📩 Fancy keeping in touch? Subscribe to my weekly newsletter.

    📖 Find out more about my story.

    🍽️ Want to get straight to the food? Hop aboard the recipe train.

    🌿 Got a question about veganism? You might find the answer in these vegan FAQs.

    « Easy Vegan Couscous Salad (Mediterranean-Style)
    Lemony Butter Bean Stew (Vegan + Gluten-Free) »
    240 shares

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Ruth Spackman

      June 30, 2024 at 7:59 pm

      5 stars
      This is absolutely delicious! So tasty! I would like to try it with dried chickpeas, as you say they have better flavour and texture, but I am unsure what quantity I need to soak to get the 400 grams required. Or am I just being stupid - should I just soak 400 grams of dried? Can you help please?.

      Reply
      • The Pesky Vegan

        July 22, 2024 at 11:09 am

        Hi there, thanks for your comment and apologies for the delay in replying. It's not a stupid question as there's definitely some maths involved! If you take a 400g tin of chickpeas, you'll actually have around 250g of chickpeas once the water in the tin has been drained away (and remember tinned chickpeas have already been cooked as part of the canning process). The general rule is that you'd need around 100g of dried chickpeas to get 250g of cooked chickpeas since they take on water and increase in size and weight during soaking/cooking. Note that this chana masala recipe calls for 2x 400g tins, which is actually 500g of chickpeas (2x 250g drained weight). For that amount, you'd want to pre-cook around 200g of dried chickpeas (but you can always make more and use them in other recipes). My post on how to cook dried chickpeas has a section explaining how to calculate this dried vs. cooked weight. Hope this helps!

        Reply
    2. Nicol

      November 19, 2023 at 12:39 pm

      5 stars
      Our favourite curry recipe

      Reply
      • The Pesky Vegan

        November 23, 2023 at 10:15 am

        High praise indeed, cheers!

        Reply
    3. Terri

      January 28, 2023 at 7:35 am

      5 stars
      I’ve just found you and really enjoyed your honest story to becoming Vegan 🌱
      I had never made this recipe before as I thought it seemed too simple. Wowsers………. It’s simply amazing. I only added some fresh spinach. It will be a regular meal in my repertoire now 🥳

      Reply
      • The Pesky Vegan

        January 30, 2023 at 8:24 am

        Thanks, everyone's journey will be slightly different but hoping that it's helpful to put my own story out there! Cheers for the review and glad you enjoyed the recipe!

        Reply
    4. Jayne

      January 08, 2023 at 10:05 pm

      5 stars
      Great fast easy recipe and very tasty.

      Reply
      • The Pesky Vegan

        January 09, 2023 at 6:18 pm

        Cheers, glad you enjoyed it!

        Reply
    5. Ali von Moltke

      November 11, 2022 at 12:14 pm

      5 stars
      easy to make and very delicious!! I added fresh spinach leaves at the end 🙂

      Reply
      • The Pesky Vegan

        November 22, 2022 at 4:50 pm

        Thanks Ali, glad you enjoyed it!

        Reply
    6. Shaun Doyle

      June 05, 2022 at 10:42 am

      5 stars
      I had lots of chickpeas left over from making Hummus so TPV sprang to mind, this recipe is very tasty and easy to make. I did add slightly more spices and garlic to the recipe and it was scrumptious.
      Thanks Alistair

      Reply
      • The Pesky Vegan

        June 07, 2022 at 6:21 pm

        Glad you enjoyed and cheers for the review!

        Reply
    7. Elaine

      January 17, 2022 at 6:50 pm

      5 stars
      Very tasty. When I served it to my husband he said - tastes just like Chana Masala!! Result.

      Reply
      • The Pesky Vegan

        January 17, 2022 at 7:55 pm

        Can't ask for much more from a chana masala recipe, thanks!

        Reply
    8. Vivien Haines

      December 07, 2021 at 8:31 am

      5 stars
      This Curry is the best we have ever tasted ..most delicious. I shall pass this one on.

      Reply
      • The Pesky Vegan

        December 07, 2021 at 6:42 pm

        Wow high praise indeed - thanks very much for taking the time to leave a review!

        Reply
    9. Behan

      June 08, 2021 at 5:52 pm

      5 stars
      This is great. We live on a sailboat and it helps to have a stash of good meal options that can be prepared from long-term stores... the shelf stable pantry items we can draw on even if it's been some weeks since we could buy fresh produce. This is a winner in that category! Thanks Alistair.

      Reply
      • The Pesky Vegan

        June 09, 2021 at 8:01 am

        Thanks for the review - great to hear I can help with meal inspiration all the way out at sea! Take care - Alistair

        Reply
    10. Nana

      February 16, 2021 at 12:17 am

      AMAZING! Needed a bit of salt, but other than that, making it again!

      Reply
      • The Pesky Vegan

        February 16, 2021 at 9:52 am

        Great to hear you enjoyed it - thanks very much for the review!

        Reply
      • Valente

        February 28, 2021 at 10:55 am

        5 stars
        J'ai adorée merci beaucoup pour cette recette.

        Reply
        • The Pesky Vegan

          February 28, 2021 at 7:42 pm

          Glad you enjoyed it - merci pour le commentaire!

          Reply
    11. Daniela

      January 31, 2021 at 6:41 pm

      5 stars
      Thank you for this genius recipe, I loved it. I am doing this for the second time tomorow, can't wait!

      Reply
      • The Pesky Vegan

        February 01, 2021 at 10:37 am

        Great to hear - thanks very much for the review!

        Reply
    12. Amber

      November 21, 2020 at 12:15 pm

      5 stars
      Really tasty and warm curry! So simple and easy to make but packed full of flavour.

      Reply
      • The Pesky Vegan

        November 21, 2020 at 4:46 pm

        Cheers Amber!

        Reply
    13. Vicky

      October 04, 2020 at 2:00 pm

      5 stars
      Really tasty - I love chickpeas in curry! Thank you TPV

      Reply
      • The Pesky Vegan

        October 08, 2020 at 10:10 am

        Same here - thanks for the review!

        Reply
    14. Rhiannon

      June 19, 2020 at 8:31 pm

      5 stars
      Great recipe. Nice and straightforward with tasty results, thanks!

      Reply
      • The Pesky Vegan

        June 20, 2020 at 12:27 am

        Glad it went down well, thanks for leaving a review!

        Reply
    15. katie

      May 07, 2020 at 10:30 am

      5 stars
      This was really delicious and really easy to make - mmmmmmmm! Thanks so much 🙂

      Reply
      • The Pesky Vegan

        May 07, 2020 at 1:00 pm

        Great to hear it went down well, thanks Katie!

        Reply
    16. Cathy

      April 24, 2020 at 3:58 am

      5 stars
      Definitely trying this!! Sounds amazing of course! I have to get the spice garam masala because I don’t have that. Can’t wait! 😋

      Reply
      • The Pesky Vegan

        April 24, 2020 at 8:45 am

        Thanks for leaving a comment Cathy! Garam masala is actually a spice blend that you could make yourself if you have the other spices - usually a mix of cumin, coriander, cardamom, cloves, nutmeg, cinnamon, and a few others.

        Reply
    17. Chris S

      April 23, 2020 at 10:24 pm

      5 stars
      This is so tasty!! Will definitely scale it up next time to make it last longer.

      Reply
      • The Pesky Vegan

        April 24, 2020 at 8:42 am

        Glad you enjoyed, cheers for commenting!

        Reply

    Primary Sidebar

    I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

    Like most people, I come from a background where consuming animal products was the norm. It's safe to say I never thought I'd go vegan.

    If you want to find out more about how on earth this happened – and how you can do the same – click below.

    Learn more about me →

    Free Download

    Vegan Recipes Download Sidebar

    Grab your free copy →

    Popular Posts

    • Vegan Haggis
      Ultimate Vegan Haggis
    • Crispy Shredded Tofu Tacos Feature
      Easy Shredded Tofu Tacos (Cajun-Spiced)
    • Grilled Tofu Skewers Recipe Feature
      Irresistible Grilled Tofu Skewers (Vegan Kebabs)
    • Vegan Butter Bean Stew with Peppers and Spinach
      Lemony Butter Bean Stew (Vegan + Gluten-Free)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Terms of Use

    Support

    • Buy ebook 📗
    • Buy a beer 🍺
    • Annual donation 💚

    More

    • My story 👋
    • Subscribe 📩
    • Contact 📞

    Copyright © 2024 The Pesky Vegan. All rights reserved.