Vegan Chana Masala

Chana Masala

Preparation: 5 mins
Cooking: 25 mins
For 2 servings


  • 1 onion
  • 1 garlic clove
  • 1 can of peeled tomatoes (250 g)
  • 1 jar of cooked chickpeas (350 g)
  • 1 bay leaf
  • 2 cardamom (whole)
  • 2 cloves (whole)
  • 2 tbsp. rapeseed oil
  • 1 tsp. cinnamon
  • 1/2 tsp cayenne pepper
  • 1/2 tsp Garam Masala
  • 1/2 tsp fenugreek
  • 1/4 tsp ginger powder
  • 1/4 teaspoon turmeric
  • Coriander
  • Salt, pepper, olive oil


  1. Finely dice the onion and garlic clove. Chop the tomatoes finely. Rinse the chickpeas under running water and drain.
  2. In a high frying pan or casserole, sauté the onion with a bit of olive oil over low-medium heat for 7 minutes until translucent.
  3. Then over high heat, stir in the garlic, bay leaf, cardamom and cloves and sauté briefly.
  4. Next, add the chickpeas and the remaining spices (cinnamon, cayenne pepper, garam masala, fenugreek, ginger powder, turmeric) and stir-fry for 2 minutes.
  5. Finally, add the tomatoes and 1 teaspoon of salt and stir vigorously. Simmer with the lid closed on low heat for about 20 minutes until the water from the tomatoes has completely boiled away.
  6. Season to taste with salt and pepper. Serve with freshly chopped coriander.

About this recipe

Chana Masala is a curry widely spread in India using chickpeas as the main ingredient. Typical for this dish are a slight spiciness and the many aromatic spices.