Delicious Plant Based Chana Masala

One of my favorite types of cuisines is Indian. The combination of amazing spices and rich flavors is always enough to make me want to come back for more. Two of my all time favorite Indian dishes are sag aloo (spinach and potatoes) and chana masala. This chana recipe is simple and quick but very satisfying.


Here I served the chana masala over saffron rice. Here’s the scoop:

3-4 cups cooked rice of your choice (basmati is my favorite for this and if you want saffron rice just add a bit of saffron to the water while cooking the rice)

2 Tbsp vegetable oil

1 medium yellow onion chopped

5 cloves garlic, minced

2 Tbsp fresh ginger root, minced

1 Tbsp fresh turmeric, minced

2 tsp garam masala

2 tsp ground coriander

1 tsp ground cumin

1/2 tsp ground turmeric

1 28oz can of diced (or crushed) tomatoes

2 13oz cans of garbanzo beans

2 tsp lemon juice

salt to taste

Fresh cilantro for garnish


Prepare the rice according to manufacturer instructions.


In a large heated pot, place the 2 Tbsp of vegetable oil. Add the onion and saute for 5 minutes over medium heat until it begins to turn translucent. Add the garlic, ginger root and turmeric root and cook for another 3-4 minutes. Next, add the garam masala, coriander, cumin, and ground turmeric. Stir in well and cook for another 2-3 minutes. Pour in the tomatoes and then the garbanzo beans. Cover the pot and when the chana mixture just begins to boil, lower heat to simmer and cook for 15-20 minutes, stirring occasionally. Add the lemon juice and salt to taste. Serve hot over rice and top with fresh cilantro.


Note: This recipe is kid friendly as it has no hot spice added to it. However, if you’re like me and love a good spice to your chana, add in some fresh minced jalapeño or ground cayenne.


Serves 4-6. Enjoy!!!