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Chana Masala


Lena Novak - Lena’s Vegan Living
Indian Cuisine Inspired Spicy Chana Masala
Vegan – Gluten Free
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course dinner, lunch, Main Course
Cuisine Indian, Vegan
Servings 6


  • Food processor


  • 1 cup sundried oil free tomatoes (soaked 15min in 1 ½ cup water)
  • 1 cup of water you may add mor if needed
  • 1 medium size onion diced
  • 6 cloves of garlic diced
  • 1 tsp ginger fresh diced or powder
  • 1 tsp turmeric powder
  • ½ tsp black pepper
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1 tsp Garam masala homemade or store bought
  • ½ tsp cayenne pepper
  • Dry hot chili peppers to taste (broken into smaller pieces)
  • Himalayan pink salt to taste
  • 3 bay leaves
  • Fresh coriander 1 cup only the leaves
  • 3 tbsp grape seed oil or oil of your choice
  • 2 cans of chickpeas 540ml each, rinsed


  • Sauté onion until translucent on a heated oi, add garlic and stir for couple seconds.
  • Add rest of the spices except bay leaf.
  • Reduce the heat and stir well for minute or two.
  • Transfer everything into a blender, including the sundried tomatoes with water they were soaked in and additional cup of water.
  • Blend all until smooth.
  • Transfer to a pot, add the chickpeas, fresh coriander and bay leaf.
  • Bring into a boil, reduce the heat and simmer for 5 minutes.
  • You may add more water if needed, but usually the sauce gets thicker overnight, so it is better wait.
  • Adjust the taste and serve with long basmati rice or rice of your choice.
  • Top with fresh coriander.


For homemade Garam Masala recipe, please visit this website Feasting at Home
Keyword Chana Masala, Gluten Free, healthy recipe, Indian food, Indian recipe, spicy food, vegan recipe, wholesome food