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    Home » Recipes » Easy Chana Masala (Vegan Chickpea Curry)

    Easy Chana Masala (Vegan Chickpea Curry)

    Jun 6, 2021 by The Pesky Vegan | 32 Comments

    185 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, healthy, and gluten-free dish that's perfect with boiled rice or homemade pilau rice and vegan raita.

    Chana Masala Feature

    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.

    Check out this rajma masala, aloo palak, and chickpea biryani for similar levels of spice, or turn up the heat with a tofu jalfrezi.

    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.

    Vegan Chana Masala Overhead

    What is chana masala?

    Chana masala – literally 'chickpeas with mixed spices' – is a curry dish consisting of high-protein 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.

    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).

    Is homemade curry healthy?

    Vegan Chickpea Curry Bowls

    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). Making it at home is almost always a healthier option, even if it includes coconut milk (like this sweet potato dal).

    I’m no health fanatic, and I love a takeaway as much as the next vegan food blogger, but it’s nice to have some control sometimes. It’s also a lot cheaper to make your own.

    Side note: ghee isn’t vegan, so if you want your takeaway or restaurant meal to be vegan then you’ll need to check that dishes can be cooked in some form of vegetable oil instead. Given the rise in both veganism and lactose intolerance among the population, I’ve found that most UK establishments are more than happy to cater for this.

    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 these in bulk and then use in various recipes. Find out more about how to cook dried chickpeas or check out my beginner's guide to pulses.

    What you'll need

    Like many curries, the key to a good chana masala lies in the spices you put in. This recipe uses:

    • Ground cumin for warmth and depth
    • Ground coriander for some floral notes
    • Ground turmeric to add earthiness
    • Chilli powder for extra heat and flavour on top of the fresh chilli
    • Garam masala to boost the seasoning
    List of Ingredients to Make Chana Masala

    To take things up another level in terms of spice and flavour, see the 'Variations and Tips' section below.

    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.

    Once those have softened, add all the dried ground spices (cumin, coriander, garam masala, chilli powder, and turmeric) and mix well. After a couple of minutes, stir in the tomato puree, chopped tomatoes, bay leaves, and salt.

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

    Chana Masala Cooking Process

    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, or mash through the sauce using a potato masher.

    Temporarily remove the bay leaves and any additional whole spices you might have added (see notes), adding these back in once you're done.

    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.

    Chickpeas Cooking in Curry Base

    After 10-15 minutes, add the lemon juice, stir in the freshly chopped coriander, adjust the seasoning, and then serve.

    Serving suggestions

    • Boiled basmati/white rice
    • Homemade pilau rice
    • Naan bread / puri / chapati
    • Roasted cauliflower
    • Poppadoms
    • Ultimate vegan mashed potatoes
    • Baked potato
    • Crispy baked potato wedges
    • Plant-based yoghurt or crème fraiche
    • Homemade cashew cream
    • Fresh coriander
    Vegan Chana Masala with Rice

    Recipe FAQ

    Is this curry gluten-free?

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

    Can I add other veg?

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

    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

    • Pro-level spice: If you want to take this recipe 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). 
    • 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.  

    See recipe notes for more details.

    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 receive a weekly newsletter with my latest recipes. Nice and simple. No pesky pestering. No spam (which wouldn’t be very vegan anyway).

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Spicy Tofu Jalfrezi
    • Chickpea Stir-Fry with Peanut Sauce
    • Aloo Palak (Potato Spinach Curry)
    • Vegan Goulash (Hungarian Stew)
    • Black Bean Curry with Cashew Cream
    • Creamy Jackfruit Curry
    • Sweet Potato & Black Bean Chilli
    • Lemony Butter Bean Stew

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

    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 15 votes
    Rate this Recipe Print Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 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
    • 2 teaspoons garam masala
    • 1 teaspoon chilli powder
    • 1 teaspoon turmeric
    • 1 tablespoon tomato 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)
    • Large handful fresh coriander, chopped (optional)
    • Juice of 1 lemon (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 all the dried ground spices (cumin, coriander, garam masala, chilli powder, and turmeric) and mix well. 
    • After a couple of minutes, stir in the tomato puree, 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, or mash through the sauce using a potato masher. Temporarily remove the bay leaves and any additional whole spices you might have added (see notes), adding these back in once you're done.
    • 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, add the lemon juice, stir in the freshly chopped coriander, adjust the seasoning, and serve with boiled rice or pilau rice and vegan raita (see notes for more suggestions).
    Rate this recipe 👇

    Notes

    Serving suggestions: Naan bread, puri, chapati, creamy vegan mashed potatoes, poppadoms, roasted cauliflower, baked potato, crispy baked potato wedges, plant-based yoghurt or crème fraiche, homemade cashew cream, fresh coriander.
    Pro-level spice: If you want to take this recipe 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). 
    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.  
    Add more veg: Feel free to add any other ingredients such as spinach, mixed peppers, or cooked potato cubes.  
    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.  
    Storage: Like many curries, this chana masala gets even better after a day or two in the fridge. Store in the fridge for up to four days, or in the freezer for up to six months. 
    If you liked this recipe, you might also enjoy:
    • Vegan Biryani with Chickpeas
    • Spicy Tofu Jalfrezi
    • Vegan Rajma Masala
    • Creamy Jackfruit Curry
    • Chickpea & Cauliflower Coconut Curry
    • Vegan Lentil Dal
    • Sweet Potato & Black Bean Chilli
    • Lemony Butter Bean Stew
     
    * 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 curry
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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    185 shares

    Reader Interactions

    Comments

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      Recipe Rating




    1. 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
    2. 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
    3. 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
    4. 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
    5. 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
    6. 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
    7. 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
    8. 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
    9. 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
    10. 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
    11. 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
    12. 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
    13. 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
    14. 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
    15. 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

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