ChanaMasala the Chev

This vegan chana masala is so tasty! It's mildly spicy, loaded with flavor and ready in 30 minutes or less! A perfect weeknight meal.

Prep Time - 10 mins
Cook Time - 20 mins
Total Time - 30 mins
Servings - 6

🍛2 Tablespoons Olive Oil
🍛1 Medium Onion White, Yellow or Brown, Chopped
🍛4 Cloves Garlic Crushed
🍛1 Tablespoon Fresh Ginger Minced
🍛1 Green Chili Sliced
🍛1 cup Fresh Cilantro
🍛4 (15-ounce) Cans Chickpeas Drained, or 6 cups cooked chickpeas
🍛1 Tablespoon Garam Masala
🍛1 teaspoon Turmeric
🍛1 teaspoon Cumin
🍛1 teaspoon Ground Coriander
🍛1/2 teaspoon Cayenne Pepper
🍛28 ounces Crushed Tomatoes (800g)
🍛1 cup Coconut Cream Canned, Unsweetened
🍛1 Tablespoon Coconut Sugar
🍛Sea Salt To Taste


🌶️1. Add onion, garlic, ginger, green chili and fresh cilantro to a food processor with an S blade and process into a paste.

🌶️2. Add olive oil and the paste to a pot on medium heat and cook until the paste has softened. About 5 minutes.

🌶️3. Add chickpeas, garam masala, turmeric, cumin, ground coriander and cayenne pepper and gently toss together. Cook for a couple of minutes to lightly toast the spices.

🌶️4. Add crushed tomatoes and coconut cream and bring to a simmer. Then reduce the heat and leave to simmer for around 10 minutes, stirring occasionally.

🌶️5. Add coconut sugar and salt and mix in.

🌶️6. Serve over basmati rice, topped with fresh cilantro and a sprinkle of ground black pepper, with lemon wedges on the side.


🧄Chickpeas - we used four 15-ounce cans of chickpeas. Once drained and rinsed this works out to around 6 cups of chickpeas. If you'd prefer to use cooked chickpeas (not canned) then just use 6 cups.

🧄Coconut cream - we used canned, unsweetened coconut cream. You can also use canned, full fat, unsweetened coconut milk.

🧄Coconut sugar - is just for flavor balance and doesn't make this dish sweet at all. You can also use light brown sugar.

🧄Storing: Keep leftovers stored in the fridge for 4-5 days and reheat in the microwave or on the stovetop.

🧄Freezing: It freezes very well for up to 3 months. Thaw overnight in the fridge and then reheat in the microwave or on the stove.

https://lovingitvegan.com/wprm_print/30832/