Vegan Chana Masala Stew
This deeply spiced stew is the kind of meal that makes your whole kitchen smell incredible — warm cumin seeds sizzling in hot oil, garlic and ginger hitting the pan, and a rich tomato-masala paste slowly building into something seriously craveable. Chickpeas soak up every bit of that layered spice blend over a low, slow simmer, turning tender and almost creamy by the time the stew is done. A bright squeeze of fresh lemon juice at the end cuts right through the richness and pulls the whole thing together. Every single ingredient here is naturally plant-based, so there's no swapping or substituting needed — this is just genuinely good food that happens to be completely free of animal products. It serves four, making it a solid choice for a weeknight dinner or meal prep that holds up beautifully the next day. Spoon it over basmati rice or scoop it up with warm naan, and don't skip the cilantro if you have it on hand.
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Learn more →Ingredients
4 servings
- 2 tbsp neutral oil (such as avocado or canola oil)
- 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)
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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