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Oil-free Chana Masala – An Indian Favorite Made Plant-Strong!

Oil-free Chana Masala

By Chef Katie Mae
Makes 2–4 servings | Ready in 15 minutes | Stores 1 week in fridge


  • 1 tablespoon ground coriander
  • ½ tablespoon ground cumin
  • 1 sweet onion, diced
  • 3 cloves garlic, minced
  • 1-inch fresh ginger, minced
  • 24 oz canned diced tomatoes
  • 1 teaspoon turmeric
  • ¼ teaspoon cayenne pepper (optional)
  • 3 cups cooked chickpeas (two 15-oz cans, drained and rinsed)
  • ½ lemon, juiced
  • fresh cilantro for garnish



  1. Place a large skillet over medium-high heat. Add the coriander and cumin, and dry-sauté for a minute.
  2. Add the onion, garlic and ginger, and cover. Continue sautéing for a few minutes until the onions are translucent, stirring occasionally.
  3. Stir in the chickpeas and tomatoes. Turn the heat to medium and uncover. As the dish simmers, the tomatoes will thicken. Simmer 5 to 10 minutes, or to your desired consistency.
  4. Serve warm and garnish with cilantro.

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