Chana Masala is a typical indian vegan dish that is made with chickpeas (a.k.a. garbanzo beans) and is generally very spicy. I’m not into spicy foods, but I love chana masala, so I made my own to my tastes.
Flavorful yet doesn’t burn the mouth, this Chana Masala is perfect for those who love the indian food flavors but not the heat.
Chana Masala (Vegan)
Print recipe
| Serves | 8 |
| Prep time | 10 minutes |
| Cook time | 2 hours, 30 minutes |
| Total time | 2 hours, 40 minutes |
| By author | Dish Ditty |
Ingredients
- 1 cup Dry Garbanzo Beans
- Water
- 2 tablespoons Garlic (minced)
- 2 Tomatoes (diced)
- 1 cup Green Onions (chopped)
- 1 teaspoon Garam Masala
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Ground Ginger
- 1 teaspoon Dried Cilantro
- 1/2 teaspoon Salt
Directions
| Step 1 | |
 Rinse garbanzo beans and cover with water. Let the beans soak overnight. | |
| Step 2 | |
 Drain & rinse the beans with cool water. | |
| Step 3 | |
 Return the beans to the pan, cover with water and add the garlic. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. | |
| Step 4 | |
 Add remaining ingredients & bring back to a boil. Reduce heat and simmer at least 2 hours. You can simmer for 3-4 hours if you like your beans a little more on the mushy side. I prefer them to cooked through but still firm to the touch. | |
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