Vegan Channa Masala Recipe with Chickpeas and Rice
Vegan Channa Masala is a hearty Indian chickpea curry simmered in a tangy tomato and spice sauce. This weeknight version uses canned chickpeas, pantry spices, fresh aromatics, and lemon for a satisfying plant-based dinner with rice or flatbread.
Inspired by Serious Eats
Ingredients
- neutral vegetable oil2 tablespoons
- yellow onion, finely chopped1 medium
- fresh ginger, grated1 tablespoon
- garlic, minced4 cloves
- serrano chile, seeded and minced1
- ground cumin2 teaspoons
- ground coriander2 teaspoons
- garam masala1 teaspoon
- ground turmeric1/2 teaspoon
- smoked paprika1/2 teaspoon
- cayenne pepper, optional1/4 teaspoon
- kosher salt, plus more to taste1 teaspoon
- crushed tomatoes1 can (14.5 ounces)
- chickpeas, drained and rinsed2 cans (15 ounces each)
- vegetable broth1 cup
- fresh lemon juice1 tablespoon
- chopped fresh cilantro1/4 cup
- cooked basmati rice, for serving4 cups
Instructions
- 1
Warm the oil in a large skillet or Dutch oven over medium heat, then add the onion and cook until softened and lightly golden, about 6 minutes.
- 2
Stir in the ginger, garlic, and serrano, and cook for 1 minute until fragrant, scraping the pan so the aromatics do not scorch.
- 3
Add cumin, coriander, garam masala, turmeric, smoked paprika, cayenne, and salt, then stir constantly for 30 seconds to bloom the spices.
- 4
Pour in the crushed tomatoes and cook for 4 minutes, stirring often, until the sauce darkens slightly and the oil begins to separate.
- 5
Add the chickpeas and vegetable broth, bring to a lively simmer, then reduce the heat to medium-low and cook uncovered for 15 minutes.
- 6
Mash about one-quarter of the chickpeas against the side of the pot to thicken the curry while keeping plenty of whole chickpeas intact.
- 7
Turn off the heat, stir in the lemon juice and cilantro, then taste and adjust with more salt or lemon for a brighter finish.
- 8
Spoon the channa masala over hot basmati rice and garnish with extra cilantro, sliced chile, or a small drizzle of oil if desired.
Tutor's tips
- •Toast the dry spices briefly in the oil before adding liquid. This deepens their aroma and keeps the curry from tasting flat.
- •Use crushed tomatoes for a smooth sauce, or use diced tomatoes if you prefer a chunkier, more rustic texture.
- •For a thicker curry, simmer 5 minutes longer or mash more chickpeas. For a looser curry, add broth 2 tablespoons at a time.
