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Healthy Chana Masala (Vegan, Gluten-Free, Dairy-Free)

Cuisine Indian
Author Samah Dada


  • 3 tbsp grapeseed oil
  • 5 cloves garlic
  • 1 3-inch piece of ginger
  • 1 yellow onion
  • 1 can chickpeas
  • 1 can crushed or diced tomatoes
  • 1 tsp tomato paste
  • 1 cup vegetable stock
  • 2 handfuls spinach
  • 1 tbsp lemon juice
  • 1/2 tsp turmeric
  • 1.5 tsp cumin
  • 1/2 tsp cayenne
  • 1 tsp coriander powder
  • pepper to taste
  • salt to taste
  • cilantro, to garnish
  • rice, quinoa, bread to serve


  1.  Heat grapeseed oil in a medium pot. Add onions, ginger, garlic, and stir-fry until onions are slightly browned and translucent. 

  2. Add salt, pepper, turmeric, cumin, coriander, and cayenne pepper. Stir-fry until masala has cooked and the "raw" masala smell goes away, about 4 minutes.

  3. Add can of diced tomatoes and 1 tsp tomato paste. Continue to cook until masala spices have infused with the tomatoes. Season again with salt and pepper.

  4. Add vegetable broth to the pot. Simmer for about 5 minutes.

  5. Add chickpeas. Cover and let simmer for about 20 minutes, stirring throughout. You can cook for longer if you want the chana masala to be a little bit thicker. 

  6. Add spinach into the masala and cook until it wilts. Cook for another 10 minutes.

  7. Serve with rice, quinoa, or bread. Enjoy!