1- Pot Vegetable Chana Masala

1-Pot Vegetable Chana Masala packed with vegetables in a spicy tomato-based broth. Serve by itself or spoon over quinoa or rice. 

When I worked at the library in college, my then boss introduced me to my first taste of Indian buffet down the street.

Not having ever tasted Indian food before, I did what any hungry college kid would do when faced with a sea of interesting new food for the grabbing.

I tried a little bit of everything.

I sat down with my plate a patchwork of dishes with names I didn’t know how to pronounce and grubbed out.

Hours later at the library, my body told me (not so subtly, I might add)  that it wasn’t very unhappy with my decision to consume all of those new flavors and spices.

I was all, “Keep it together, body, I have books to shelve!”

Then it was all, “<insert nauseous green emoji>”

…and I haven’t been to an Indian buffet since.
   

What You Need to Make Vegetable Chana Masala

The end.

Just kidding.

After going plant-based I decided to cautiously revisit all of those spices and flavors from the safety of my own kitchen, noticing how the cuisine naturally lent itself to a more plant-based diet.

Oh, and before you say anything– I’ve since been told by many trusted friends that there are actually some quite fantastic Indian buffets out there, and I don’t doubt it.

It’s just that I like creating them in my kitchen so much better because I can customize the spices and flavors the be the buffet of my dreams.

When I first tried Chana Masala, for instance, I loved the stewed chickpeas thing, but decided there was a definite lack of veg that needed fixing.

This Vegetable Chana Masala is packed with vegetables, chickpea protein, and the best spice blend!

It’s thick, stew-like, with a sweet saucy tomato base, tender veggies, and plenty of chickpeas.

Jovial Foods

Although the veggies are trying to stealing the show here, the main players in a good chana masala are tomatoes and chickpeas.

You might notice the beans and tomatoes in glass jars in these photos.

If  you haven’t, take it a look, because you need to try Jovial Foods!

I first discovered their products while looking for alternative to canned goods.

Jovial organic diced tomatoes and garbanzo beans are grown on small farms in Italy, then packed immediately in glass jars without any additives or preservatives.

I love using their diced tomatoes and garbanzo beans packed in pure glass packaging, which doesn’t alter their flavor in any way and makes them super convenient for this recipe.

Perfect for when tomatoes aren’t in season, or you don’t feel like cooking up your own chickpeas.

The best ingredients for the best chickpea stew.

How to Serve Vegetable Chana Masala

Enjoy this Vegetable Chickpea Masala whenever you’re craving a cozy spiced 1-pan meal.

Swap out the veggies for your favorites to mix things up!

I found broccoli, cauliflower, and carrots worked well with the cook time, but anything goes!

For a more stew-like chana masala, omit or use less vegetable broth, and for more, add broth or diced tomatoes.

Most of the time I eat mine in a bowl with lots of cilantro and fresh squeezed lemon.

You can also serve it with cauliflower rice, quinoa, or your favorite grain of choice.

It’s easy enough to make for a quick weeknight meal but flavorful enough to make you think you’re out on the town!

More Vegan Soups & Stews

• Detox Zoodle Soup

• Vegan Chocolate Chili

• Chickpea & Wild Rice Soup

• Vegetable Quinoa Stew

• Black Bean Quinoa Chili

• The Quickest Vegan Curry

• Everyday Carrot Lentil Soup

• 1-Pot Vegetable Minestrone

• 5-Spice Squash & Chickpea Stew

• Roasted Pumpkin & Vegetable Soup

• Heart Beet Soup

• Spicy Tempeh Bell Pepper Chili

• Curried Chickpea Apricot Stew

• “Clean Out The Fridge” Vegetable Chili

• Chunky Chickpea Noodle Soup

• Everyday Carrot Lentil Soup

I Want to Hear From You

If you make this Vegetable Chana Masala recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

1-Pot Vegetable Chana Masala

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Flora & Vino
• Total Time: 40 mins
• Yield: 2-3 servings
• Diet: Vegan

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Description

1-pot vegan chana masala packed with vegetables in a spicy tomato-based broth. Serve by itself or spoon over quinoa or rice.

 

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Ingredients

• 1 tsp avocado oil (or sub 1/4 cup veggie broth if oil-free)
• 1 medium white or yellow onion, finely diced
• 1/2 TBSP ground cumin
• 1/2 tsp chili powder
• 1/2 tsp ground coriander
• 1/4 tsp Himalayan sea salt
• 1/4 tsp ground turmeric
• 1/4 tsp garlic powder
• 1/8 tsp ground ginger
• 1/8 tsp garam masala
• 1/2 cup vegetable broth
• 1 1/2 cups broccoli florets, roughly chopped
• 1 1/2 cups diced carrots
• 1 1/2 cups cauliflower florets, roughly chopped
• 1 1/4 cups of Jovial organic diced tomatoes
• 1 13-oz. jar of Jovial organic garbanzo beans, drained and rinsed
• 1 tsp pure maple syrup (optional)
• 1 TBSP lemon juice

For serving

• quinoa or rice
• fresh cilantro

Cook Mode Prevent your screen from going dark

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Instructions

1. Heat a large saucepan over medium heat on the stovetop. Once it’s warm, add the avocado oil and diced onion and sauté for 3-5 minutes, until the onions are translucent.
2. Next, add the cumin, chili powder, coriander, sea salt, turmeric, garlic powder, ginger, and garam masala and mix well with the onions. Cook the onion and spices for 1-2 minutes, until they’re fragrant.
3. Next add the broccoli, cauliflower, carrots, diced tomatoes, chickpeas, and vegetable broth. The mixture should be very thick and stew-like. (You can add more vegetable broth or water later to thin out, if you prefer more of a “soup” consistency.)
4. Increase the heat to medium-high until the mixture reaches a low boil, then reduce the heat to low or medium-low, cover the pan, and let it simmer for 10-12 minutes, stirring occasionally.
5. Taste the mixture and add more sea salt or spices as desired. I like a little extra cumin and chili powder!
6. Remove the pan from the heat and stir in lemon juice and a drizzle of maple syrup for optional sweetness.
7. Serve the chana masala with fresh cilantro and an optional grain of your choice. Store any leftovers in the refrigerator for 4-5 days and reheat before serving.

Notes

Recipe adapted from The Rawsome Vegan Cookbook

• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Entree
• Method: Stovetop
• Cuisine: Gluten Free, Grain Free, Oil Free

This post is brought to you by Jovial Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!