Vegan Chickpea Chana Masala

Don’t order take out! Make this simple vegan chickpea chana masala at home in just around 30 minutes with plenty of leftovers.

1½ tablespoons coconut oil
1 yellow onion, chopped
2 cloves garlic, minced
2 teaspoons garam masala
½ teaspoon turmeric
½ teaspoon cumin
½ teaspoon cayenne (Adjust per your spice preference)
2 (14.5 oz) cans diced tomatoes
1 (6 oz) can tomato paste
1½ inch piece fresh ginger, minced
3 cups cooked chickpeas (~2 cans)
1 (13.5 oz) can full fat coconut milk
For Serving: brown rice, cauliflower rice, or naan; fresh chopped cilantro; additional coconut milk or yogurt (if not vegan)

View the full recipe at Dietitian Debbie Dishes →