Ingredients

Scale

2 tbsp coconut oil or vegetable oil
1½ yellow onions (finely diced (2 cups))
4 cloves garlic (minced)
1 tsp minced ginger (~1/2″ piece)
4 whole dried red chiles (more or less to taste)
2 green cardamon pods
2 whole cloves
1 cinnamon stick
1 bay leaf
1 tsp amchoor* (dried mango powder)
1 tsp ground coriander
½ tsp ground cayenne or hot chili powder
½ tsp garam masala
1/4 tsp turmeric
freshly ground black pepper
1 to 1½ tsp salt to taste
3 cups 28oz can cooked chickpeas, drained and rinsed
1 26 oz carton Pomi Organic Strained Tomatoes
1½ tsp kasoori methi (optional)

To serve

vegan butter (optional)
minced cilantro (optional)
minced yellow onion (optional)
vegan plain unsweetened yogurt or coconut cream (optional)
basmati rice
garlic naan

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Instructions

Heat a large, heavy bottomed pot over medium-low heat and add the oil. Add the onion and a pinch of salt and cook for about 10 minutes until translucent and softened.
Add the garlic, ginger, and the whole spices: dried red chiles, cardamom pods, cloves, cinnamon stick, and bay leaf. Cook for 1-2 minutes stirring constantly so the garlic doesn’t burn.
Add the ground spices: amchoor (if using), ground coriander, cayenne, garam masala, turmeric, black pepper, and 1 tsp of salt. Stir in and let cook for 30 seconds.
Add the chickpeas and the Pomi Organic Strained Tomatoes. Partially cover, bring to a simmer, and let simmer for 25-30 minutes stirring occasionally.
Turn off the heat, sprinkle in the kasoori methi, crumbling between your fingers. Taste and adjust the salt and pepper. Remove the whole cinnamon stick, bay leaf, and cardamom pods & cloves if you can see them.
Serve with a dab of vegan butter to melt on top if desired. Garnish with cilantro and minced yellow onion. Enjoy with basmati rice and/or some garlic naan, and vegan unsweetened yogurt.

Notes

Use more or less dried red chiles depending on your spice tolerance. As is this is approximately medium spicy. If you want it spicier, eat the chiles! Otherwise eat around them or remove them before serving.
The serving suggestions are all optional, pick and choose your favorites!

*Amchoor is necessary for an authentic chana masala, but if you can’t find it, substitute 1-3 tsp of tamarind paste (add at the same time as the ground spices) or freshly squeezed lemon juice (add with the kasoori methi, if using) to taste.

Prep Time: 10 minutes
Cook Time: 45 minutes