Vegan Masala recommends
Heavy-bottomed cooking pot
Steady heat helps rice, dal and slow-simmered sauces cook evenly without catching on the base.
View on Amazon UK
Paid affiliate link · No extra cost to you
Vegan Masala Recipe
Chana Masala
Chana masala is a deeply savoury chickpea curry built on browned onion, tomato and warming spices. A squeeze of lemon and fresh coriander lift the rich gravy just before it reaches the table.
Recipe by Craig LogueHow our recipes are created
40 minPrep: 10 minCook: 30 minServes 4North IndianVegan
chana masalachickpea curryone-pot
From the kitchen
What to expect
Chana masala is a recipe I never tire of cooking. Crush a few chickpeas into the sauce as it simmers: they thicken the gravy naturally and help that carefully cooked masala cling to every spoonful.
Serving idea
Best served simply
Serve with basmati rice, roti or naan, with sliced onions or a simple cucumber salad on the side.
Useful equipment
Tools that make this recipe easier
These are optional paid links to useful Amazon UK searches. If you make a qualifying purchase, Vegan Masala may earn a commission at no extra cost to you.
Vegan Masala recommends
Electric spice grinder
Freshly ground whole spices give masalas a brighter aroma than long-opened ground spices.
View on Amazon UK
Paid affiliate link · No extra cost to you
Recipe-specific guidance
Why this method works
Chana masala tastes fullest when the onion and tomato are cooked into a concentrated base before the chickpeas go in. Crushing a few chickpeas releases starch, thickening the sauce without flour or cream, while lemon added at the end restores brightness lost during simmering.
Cues to watch for
- •The onion should be deep gold rather than merely translucent.
- •The tomato masala is ready when it looks darker, glossy and no longer smells raw.
- •The finished sauce should cling to the chickpeas instead of pooling beneath them.
Useful substitutions
- •Use cooked dried chickpeas in place of tins; allow roughly 480 g drained weight.
- •Amchur can replace lemon juice for a drier, fruitier acidity.
- •Reduce the chilli rather than the garam masala if you want a milder curry.
Storage and reheating
Cool promptly and refrigerate for up to three days. Reheat with a splash of water because the chickpeas continue to absorb sauce overnight.
Cook the recipe
Method
- 1
Heat the oil in a wide pan over medium heat. Add the finely chopped onion and cook for 8 to 10 minutes, stirring regularly, until soft and deep golden.
- 2
Add the minced garlic and grated ginger. Cook for 30 to 45 seconds, until fragrant and no longer raw-smelling.
- 3
Stir in the ground cumin, ground coriander, turmeric, chilli powder and half of the garam masala. Cook for 20 seconds, stirring constantly so the spices do not catch.
- 4
Add the chopped tomatoes and cook for 8 to 10 minutes, until darker, glossy and reduced to a thick masala.
- 5
Add the drained chickpeas, salt and 120 ml water. Crush a small spoonful of chickpeas against the side of the pan, then simmer gently for 10 to 12 minutes.
- 6
When the sauce coats the chickpeas, stir in the remaining garam masala, lemon juice and most of the coriander. Taste and adjust the salt or chilli.
- 7
Garnish with the remaining coriander and serve hot with basmati rice, roti or naan.
Gather everything first
Ingredients
- •2 tbsp oil
- •1 onion, finely chopped
- •3 cloves garlic, minced
- •1 tbsp grated ginger
- •1 tsp ground cumin
- •1 tsp ground coriander
- •½ tsp turmeric
- •1 tsp chilli powder (or to taste)
- •2 tsp garam masala
- •1 can chopped tomatoes
- •2 cans chickpeas, drained and rinsed
- •1 tsp salt, or to taste
- •120 ml water, plus more if needed
- •1 tbsp lemon juice
- •2 tbsp fresh coriander, chopped and divided
A few useful notes
Notes
- •Take your time with the onion and tomato base; that steady cooking gives the masala depth and keeps the sauce from tasting sharp.
- •For a thicker chana, mash more chickpeas into the sauce near the end of cooking.
- •If the curry sits for a few minutes before serving, the sauce will settle and thicken a little more.
- •Leftovers keep well in the fridge for up to 3 days in a sealed container and reheat gently with a splash of water.
- •This freezes well for up to 2 months. Thaw in the fridge and warm through on the stove rather than rushing it in the microwave.
Topic hub
Explore Vegan Indian Curry Recipes
Browse the curated curry hub for related chickpea, dal, potato, tofu and vegetable recipes in one place.
Visit the curry hubTopic hub
Explore Vegan Indian Dal Recipes
Browse the dal hub for classic dal recipes, lentil curries, and bean-based Indian curries in one place.
Visit the dal hubCook next
Instant Pot Chana Masala
Instant Pot chana masala delivers tender chickpeas and a full-bodied onion-tomato gravy with very little tending. The pressure cooker draws the spices together while keeping this family favourite practical.
Kala Chana Curry
Kala chana curry has a wonderfully earthy flavour, with black chickpeas simmered in a robust onion-and-tomato masala. It is hearty, protein-rich and even better after the spices have had time to settle.
Sweet Potato Chickpea Curry (Easy + Vegan)
Roasted sweet potato and chickpeas meet a coconut-tomato sauce fragrant with cumin, coriander, turmeric and garam masala.
Easy Vegan Indian “Butter” Chickpeas
Chickpeas simmer in a silky tomato, cashew and spice sauce in this easy vegan take on a butter masala. It is weeknight-friendly but still rich enough to feel like a treat.
Chickpea Coconut Curry
This chickpea coconut curry combines a warmly spiced tomato base with creamy coconut milk and hearty chickpeas. It is generous, soothing and particularly good when the gravy is mopped up with rice.
Dum Tofu
Dum tofu layers golden tofu with a concentrated onion-and-tomato masala, then cooks it gently so the spices settle into the sauce. The result is aromatic, rich and deeply comforting.
Learn the technique
A UK Seasonal Vegetable Guide for Indian Cooking
A practical guide to choosing, storing and cooking seasonal UK vegetables with Indian spices throughout the year.
Essential Vegan Indian Pantry Staples
The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.
Herbs Used in Indian Cooking
Fresh herbs bring brightness and balance to Indian cooking. Learn how the most common herbs are used in vegan Indian recipes.