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Vegan Chana Masala/Chole (Chickpea Curry)
5 from 33 votes

Vegan Chana Masala/Chole (Chickpea Curry)

Vegan Chana Masala is a chickpea curry simmered with a blend of spices, onion, tomato puree, ginger, and garlic, producing a richly flavored, slightly thick curry. Using pressure-cooked garbanzo beans speeds the process and creates a creamy texture. The spices and lemon juice bring a balance of warmth, subtle heat, and brightness, making it a hearty vegan main dish often served with flatbreads or rice.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 servings
Calories: 137 kcal
Course: Main Course
Cuisine: Indian, Vegan

Ingredients

  • 2 teaspoons neutral cooking oil generic cooking oil
  • 1/2 onion medium, chopped
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • pinch asafetida hing
  • 3 tomato medium
  • 1 inch ginger can be substituted with ginger paste, chopped
  • 3-4 cloves garlic can be substituted with garlic paste, peeled and chopped
  • 1/2 teaspoon red chili flakes to taste, or green chili
  • 1 teaspoon lemon juice
  • 14 oz garbanzo beans or 1 cup dry chickpeas soaked overnight and pressure cooked for 4-5 whistles, washed and drained
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon raw sugar
  • 1 teaspoon chana masala powder Recipe below or use the chana/chole masala blend from indian store, to taste

Instructions

    Cup of Yum
  1. In a blender, add 3 medium chopped tomatoes, ginger, garlic, chili, lemon juice, 1/4 can garbanzo beans(1/4 cup cooked chickpeas). Blend into a paste and keep aside.
  2. In a pressure cooker, add oil and onions. Switch on saute or over medium heat if it is a stove top pressure cooker.
  3. Cook until onions are translucent. Add in the spices, asofetida, chana masala blend and mix well.
  4. Add in the tomato puree and cook on medium low, partially covered with occasional stirring until the paste thickens and starts to leave oil (about 15 minutes)
  5. Add in the salt and remaining garbanzo beans and 1 to 1.5 cups water depending on your preference for thick or thin curry.
  6. Pressure cook for 2 whistles(10 minutes). or cook covered until chickpeas are easily mashable.
  7. Let the pressure cooker release pressure by itself(5 minutes). Adjust salt. Add more chana masala blend and chili flakes per taste. Mix well.
  8. Serve hot topped with chopped onions, lemon wedges, cilantro and Rotis or Naans or Basmati Rice!
  9. Saucepan: Use canned or slow cooker cooked chickpeas, or dry chickpeas soaked overnight. In a deep pan, make the tomato onion mixture as above. Add the chickpeas and 2 cups of water and cook for an hour or so, covered, until the chickpeas are tender. Mash some chickpeas and let cook for another 5-10 minutes uncovered. Adjust water for preferred consistency.

Notes

  • Pressure cooker settings vary; use the whistle count as a guide for cooking times.
  • Let the pressure release naturally before opening to retain moisture and tenderness.
  • Adjust salt and chili flakes after cooking to suit your taste preferences.
  • Serve with chopped onions, lemon wedges, cilantro, and Indian flatbreads or rice.

Nutrition Information

Calories 137kcal (7%) Carbohydrates 20g (7%) Protein 6g (12%) Fat 4g (6%) Sodium 352mg (15%) Potassium 390mg (8%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 855IU (17%) Vitamin C 14.9mg (17%) Calcium 55mg (6%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 137

% Daily Value*

Calories 137kcal 7%
Carbohydrates 20g 7%
Protein 6g 12%
Fat 4g 6%
Sodium 352mg 15%
Potassium 390mg 8%
Fiber 5g 20%
Sugar 3g 6%
Vitamin A 855IU 17%
Vitamin C 14.9mg 17%
Calcium 55mg 6%
Iron 1.8mg 10%

* Percent Daily Values are based on a 2,000 calorie diet.