published Jun 02, 2021, updated Aug 12, 2021 Vegan chana masala shouldn’t lack in flavor, it should be just as delicious as the real thing. The secret to making this chickpea curry vegan but still flavorful is to use plenty of authentic Indian spices. Most (if not all) of the spices in this recipe can be found at international markets, or if you have one nearby, an Indian spice market. Otherwise, it’s easy to make your own spice blends at home, and you can order any individual spices you need online.
Ingredients in Chickpea Masala
Chickpeas
Also known as garbanzo beans, you can use canned or fresh. If using fresh, make sure to soak and cook them first. You can find instructions on how to do this in my post, How to Cook Chickpeas.
Diced tomatoes
Save time by using canned or feel free to use fresh Roma tomatoes. You’ll need to blanch them first to remove the skins before dicing.
Serrano chili pepper
This has a heat similar to a jalapeno, but a little hotter and a bright, fresh flavor. It blends well with the rest of the chickpea masala ingredients. If needed, a fresno chili or red jalapeno pepper would be a good substitute.
Chana masala spice blend
I make my own chana masala powder, but if you don’t want to make it, you should be able to find the blend at a specialty spice market. Or, for a milder flavor, you can leave this out completely.
Garam masala
I make a homemade version of this spice too. The spices and flavors are fresher than those in a store bought chana masala spice blend. If you purchase it, you could always increase the amount of this spice. It just depends on how spicy you like your curry to taste.
Amchur
Also spelled amchoor, this powder is made from dried, unripe mangoes. The flavor is acidic and sour. Most Indian grocers keep it in stock, or you can purchase it online. If you’re unable to find it, good substitutes for dry mango powder are lime or lemon juice.
Video: Making an Easy Chana Masala
This recipe couldn’t be simpler to make. Just toast the spices to bring out their flavors, then simmer everything together until done! To see the process from start to finish, check out the video in the recipe card at the bottom of this post! Enjoy chickpea masala as a main course, or as a side dish with meals like butter chicken or lamb tagine. To boost the protein, add in shredded chicken if you’d like. INSTRUCTIONS
Recipe notes
Storage – Keep any leftover chickpea curry in an airtight container and store in the refrigerator. For the best flavor and texture, use within 3 days.Freezing – This easy chana masala can be frozen for up to 2 months, though the texture may change slightly when thawed. Defrost in the refrigerator before reheating.Reheating – Heat in the microwave or on the stove until warmed through. Add reserved chickpea liquid or water as needed to thin out the texture.Handling peppers – When seeding and dicing the serrano chili or any other hot peppers, it’s best to wear gloves. The oils from the peppers can burn when transferred to the skin or eyes, and it’s easy to miss some spots when washing with soap and water.
