Vegan Chickpea Masala Recipe Easy and Delicious Guide

If you’re craving a hearty, flavorful, and comforting dish that’s also completely plant-based, look no further than this vegan chickpea masala recipe. Chickpea masala, a beloved staple in Indian cuisine, combines tender chickpeas simmered in a rich, spiced tomato gravy.

It’s a perfect meal for those who want to enjoy bold flavors without any animal products. This recipe is not only simple to prepare but also packed with protein, fiber, and essential nutrients, making it a nutritious choice for lunch or dinner.

Whether you’re a seasoned vegan or just exploring plant-based meals, this chickpea masala will quickly become a favorite in your recipe collection.

With a blend of aromatic spices, fresh ingredients, and a creamy texture, this dish pairs wonderfully with rice, naan, or even a simple salad. Plus, it’s budget-friendly and perfect for meal prepping.

Ready to spice up your weeknight dinners? Let’s dive into the details!

Why You’ll Love This Recipe

This vegan chickpea masala recipe is a true crowd-pleaser. Here’s why:

• Rich & Flavorful: The combination of spices like cumin, coriander, and garam masala creates a depth of flavor that’s authentic and satisfying.
• Easy to Make: With pantry staples and canned chickpeas, this recipe comes together quickly without any complicated steps.
• Healthy & Nutritious: Chickpeas offer a great source of plant-based protein and fiber, supporting digestion and sustained energy.
• Versatile: Enjoy it with rice, flatbreads, or as a filling for wraps, making it perfect for any meal.
• Make-Ahead Friendly: Prepare a big batch to enjoy leftovers throughout the week or freeze portions for later.

Ingredients

• 2 tablespoons vegetable oil or coconut oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 inch piece of fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 can (14 oz) diced tomatoes
• 2 cans (14 oz each) chickpeas, drained and rinsed
• 1 cup coconut milk or unsweetened almond milk
• Salt to taste
• Fresh cilantro for garnish
• Juice of 1/2 lemon

Equipment

• Large skillet or deep sauté pan
• Wooden spoon or spatula
• Measuring spoons
• Knife and cutting board
• Grater (for fresh ginger)
• Can opener
• Serving bowls

Instructions

1. Heat the oil: Place your skillet over medium heat and add the vegetable or coconut oil. Once hot, add the finely chopped onions. Cook for about 6-8 minutes until they become soft and golden brown, stirring occasionally.
2. Add garlic and ginger: Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant, making sure not to burn them.
3. Toast the spices: Add the ground cumin, coriander, turmeric, garam masala, and red chili powder. Stir well to coat the onions and cook the spices for about 1 minute to release their aromas.
4. Add tomatoes: Pour in the canned diced tomatoes with their juice. Break down the tomatoes gently with your spoon. Let the mixture simmer for 10 minutes, stirring occasionally, until it thickens and the oil starts to separate from the masala base.
5. Incorporate chickpeas: Add the drained and rinsed chickpeas to the pan. Stir to combine with the tomato-spice mixture.
6. Pour in coconut milk: Add the coconut milk or unsweetened almond milk to the pan. Stir well and bring the mixture back to a gentle simmer. Cook uncovered for another 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
7. Season and finish: Add salt to taste and squeeze in the juice of half a lemon. Stir to combine and adjust seasoning if needed.
8. Garnish and serve: Remove from heat and garnish with freshly chopped cilantro. Serve hot with basmati rice, vegan naan, or your favorite flatbread.

Tips & Variations

“For an extra layer of flavor, toast whole spices like cinnamon sticks, cloves, and cardamom pods in the oil before adding onions.”

• Use dried chickpeas: If you prefer, soak and cook dried chickpeas ahead of time for a fresher taste and firmer texture.
• Spice level: Adjust the red chili powder or add fresh green chilies for more heat.
• Make it creamy: Stir in a spoonful of almond butter or cashew cream at the end for a richer texture.
• Add veggies: Toss in chopped spinach, kale, or diced potatoes to bulk up the dish and add nutrients.
• Slow cooker option: Combine all ingredients except lemon juice and cilantro in a slow cooker and cook on low for 6 hours. Add lemon juice and garnish before serving.

Nutrition Facts

Serving Suggestions

This vegan chickpea masala is versatile and can be enjoyed in many ways:

• Serve it over Peruvian Vegetable Recipes for Flavorful Healthy Meals style rice for a wholesome meal.
• Pair it with warm vegan naan or flatbread to scoop up the delicious sauce and chickpeas.
• Use it as a filling for wraps or vegan pita pockets, topped with fresh cucumber and tomato slices.
• For a lighter option, serve it alongside a fresh green salad or steamed vegetables.

Conclusion

This vegan chickpea masala recipe is a fantastic way to bring bold, comforting Indian flavors to your kitchen with ease and minimal fuss. Not only is it packed with flavor, but it’s also loaded with wholesome nutrients that will keep you energized and satisfied.

Whether you’re cooking for yourself, family, or friends, this dish is sure to impress with its creamy tomato base and perfectly spiced chickpeas. Plus, its versatility allows you to customize it to your taste preferences and dietary needs.

If you enjoyed this recipe, be sure to explore other delicious vegan dishes like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert or the Vegan Bread Machine Recipe for Soft, Delicious Loaves to complement your meals.

Happy cooking and enjoy your flavorful plant-based journey!

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