Easy chana masala recipe made with healthy ingredients. Buttery chickpeas with a spicy yet savory sauce. Top this vegan Indian recipe over a bed of rice and fluffy naan for a wholesome plant-based dinner.
Course Dinner
Cuisine Gluten Free, Indian, Vegan, Vegetarian
Keyword healthy slow cooker recipes, instant pot indian recipe, slow cooker indian recipes, vegan indian recipe
Put Instant Pot on saute mode. Add olive oil. Once hot, add onion and serrano pepper. Cook until onions are translucent (about 5 minutes).
Add garlic, ginger, salt, turmeric, cumin, and garam masala. Stir and cook until the mixture is fragrant (about 1 minute).
Add vegetable broth, crushed tomatoes, chickpeas, and coconut sugar. Give everything a good stir and put the Instant Pot lid on, sealing the valve.
Cook on high pressure for 25 minutes. Let the Instant Pot naturally release for 15 minutes.
Stir in lemon juice. Taste and adjust seasonings if needed.
Instructions for Crockpot
Add all the ingredients minus the lemon juice to the slow cooker. Mix well.
Set on low 8 hours.
Instructions for Stovetop:
Heat olive oil in a dutch oven over medium heat. Add onion and serrano pepper. Cook until onions are translucent (about 5 minutes).
Add garlic, ginger, salt, turmeric, cumin, and garam masala. Stir and cook until the mixture is fragrant (about 1 minute).
Add vegetable broth, crushed tomatoes, chickpeas, and coconut sugar. Give everything a good stir, increase the heat to high and bring to a boil.
Reduce heat to low-medium and let gently simmer for about 40 minutes.
Stir in lemon juice. Taste and adjust seasonings if needed.
Assembly Instuctions:
Serve chana masala with rice and/or naan. Top with cilantro and serve with some plain vegan yogurt if desired.
Video
Notes
I recommend setting your slow cooker or Crockpot setting to low instead of high. This gives the tomatoes longer to cook and breaks down that strong tomato flavor. I found the chana masala to have an overbearing tomato flavor when cooked on high.
For garam masala, you can buy a spice blend, or make your own! I make this blend to keep on hand. You will only need 2 teaspoons for the chana masala. Here's the recipe I follow: