Anti Inflammatory Vegan Chana Masala Stew
Total time55 min
Prep time15 min
Cook time40 min
4.5(9)
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Learn more →Ingredients
4 servings
- 2 tbsp neutral oil (such as avocado or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp cumin seeds
- 1 ½ tsp ground coriander
- 1 ½ tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- cooked basmati rice or naan, for serving (optional)
Can be omittedbasmati rice
Instructions
- 1
Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the cumin seeds and cook, stirring, until they sizzle and turn a shade darker, about 30 seconds — watch closely, as they can burn quickly.
- 2
Add the onion and cook, stirring occasionally, until softened and golden at the edges, 8–10 minutes.
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