Quick Vegan Chana Masala

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Recipe by: Dr. Vincent Esposito Ms, DC

Looking for a delicious, spicy dish you can knock up quickly and out of store cupboard ingredients?

Look no further than this quick vegan chana masala recipe if you want a warming, winters dish.

This classic Indian recipe is one of the delicious meals you will find on our Weekly Meal Plans designed for BUSY people.


Quick Vegan Chana Masala

Course Main Course
Cuisine Indian
Servings 2


  • 1 Red Onion halved and cut thinly into half-moons
  • 1 15 oz. Chickpeas rinsed and drained
  • 1 15 oz. Pureed OR Diced Tomatoes
  • 1 cup Vegetable Stock OR Water add more if you want a thinner dish
  • 1 tbsp. Ground Cumin
  • 1 head Garlic minced
  • 2 tbsp. Fresh Ginger minced
  • ½ cup Chopped Cilantro for garnish
  • 2-3 fresh green chilies sliced with seeds (optional)
  • 1 tbsp. Ground Cloves
  • 1 tbsp. Coriander
  • 1 tbsp. Turmeric Salt to taste
  • Black Pepper to taste
  • Vegetable Stock or 1 t Extra Virgin Olive Oil


  • Rinse and chop the produce accordingly.
  • Set a pot to medium heat. Once hot, add coconut oil. Then, add ginger, garlic, and red onion, stirring frequently to avoid burning. Cook until onion is translucent, 4-5 minutes.
  • Add chiles, and cook for 1 minute more.
  • Add tomatoes, vegetable stock, and chickpeas. Add all spices and bring mixture to a boil. Then cover and reduce heat to a simmer.
  • Season with salt and pepper. Cook until thickened, 5-6 minutes.
  • Remove from heat. Serve with rice. Garnish with fresh cilantro. Enjoy!

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