Experience a flavorful twist on a traditional favorite with this Vegan Cheesy Chana Masala! Creamy coconut milk meets tender chickpeas, aromatic spices, and a hint of cheesy goodness from vegan cheddar. This dish is perfect for cozy dinners or impressing guests with a unique take on Indian cuisine. Serve it with basmati rice or warm vegan naan for a comforting meal.
Why You'll Love This
- Quick & Easy: Perfect for weeknight dinners with canned chickpeas and pantry staples.
- Flavor-Packed: A blend of whole and ground spices ensures a fragrant, authentic taste.
- Creamy & Cheesy: Coconut milk and vegan cheddar give a rich, luscious texture.
- Healthy & Plant-Based: Packed with protein from chickpeas and dairy-free goodness.
Try These Other Chickpea Recipes
- High Protein One-Pot Chickpeas & Beans Recipe
- Lebanese Chickpea Stew with Za'atar
- Easy Vegan Chana Masala
- Easy Chickpea Ssamjang Curry With Fluffy Quinoa
- Vegan Butternut Squash, Beans And Chickpea Stew
Ingredients
- 2 tablespoon olive oil: For sautéing aromatics.
- 1 medium onion: Finely chopped for a flavorful base.
- 3 garlic cloves: Minced, bringing bold flavor.
- 1-inch piece fresh ginger: Grated for warmth and spice.
- 1 bay leaf: Adds depth and aroma.
- 1 teaspoon cumin seeds: For earthy, nutty undertones.
- 1 tablespoon chana masala or garam masala: A blend of spices for authentic flavor.
- ½ teaspoon cayenne pepper: Optional, for a kick of heat.
- 2 cups canned chickpeas: Drained and rinsed for convenience.
- 1 cup coconut milk: Creates a creamy, rich texture.
- ½ cup vegan cheddar: Melts into the sauce for a cheesy twist.
- ¼ cup tomato paste: Adds tanginess and a rich red color.
- ½ teaspoon ground coriander: Enhances the flavor profile.
- Juice of 1 lemon: Brightens the dish with acidity.
- Salt & black pepper: To taste.
- Fresh cilantro: Chopped, for garnish.
Steps
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté cumin seeds until fragrant, then add onion, garlic, and ginger. Cook until softened.
- Add Spices: Stir in bay leaf, chana masala, cayenne pepper, and ground coriander. Cook for 1-2 minutes to release their aroma.
- Incorporate Tomato Paste: Add tomato paste and cook for another minute, ensuring it blends well with the spices.
- Add Chickpeas & Liquids: Stir in chickpeas, coconut milk, and a cup of water. Bring to a simmer and cook for 10-15 minutes to thicken.
- Add Vegan Cheddar: Stir in vegan cheddar, letting it melt into the sauce for a cheesy finish.
- Season & Garnish: Adjust salt, black pepper, and lemon juice to taste. Garnish with fresh cilantro.
- Serve: Pair with basmati rice or warm naan for a complete meal.
Variations
- Spice Level: Add green chilies or serrano peppers for extra heat.
- Protein: Swap chickpeas for black beans or pinto beans.
- Vegetables: Add baby spinach, diced sweet potatoes, or bell peppers for variety.
- Tomato Base: Use tomato puree or fresh tomatoes instead of paste for a lighter texture.
Substitutions
- Olive Oil: Use coconut oil or vegetable oil for sautéing.
- Vegan Cheddar: Replace with nutritional yeast or cashew cream for a different cheesy flavor.
- Coconut Milk: Substitute with cashew milk or almond milk for a lighter dish.
- Cumin Seeds: Ground cumin works as a substitute if seeds are unavailable.
FAQ
1. Can I use dried chickpeas?
Yes! Soak and cook them beforehand to ensure tenderness.
2. Can I make this ahead of time?
Absolutely! The flavors deepen overnight, making leftovers even tastier.
3. What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 4 days or freeze for longer storage.
Top Tip
Toast the cumin seeds and spices in olive oil before adding aromatics to enhance their flavors and release their oils.
Hint
For a smoother texture, blend half the chickpeas with an immersion blender before adding the vegan cheddar. This will give the dish a rich, creamy consistency.
VEGAN CHEESY CHANA MASALA
Experience a flavorful twist on a traditional favorite with this Vegan Cheesy Chana Masala! Creamy coconut milk meets tender chickpeas, aromatic spices, and a hint of cheesy goodness from vegan cheddar. This dish is perfect for cozy dinners or impressing guests with a unique take on Indian cuisine. Serve it with basmati rice or warm vegan naan for a comforting meal.
Ingredients
- 2 tablespoon olive oil: For sautéing aromatics.
- 1 medium onion: Finely chopped for a flavorful base.
- 3 garlic cloves: Minced bringing bold flavor.
- 1- inch piece fresh ginger: Grated for warmth and spice.
- 1 bay leaf: Adds depth and aroma.
- 1 teaspoon cumin seeds: For earthy nutty undertones.
- 1 tablespoon chana masala or garam masala: A blend of spices for authentic flavor.
- ½ teaspoon cayenne pepper: Optional for a kick of heat.
- 2 cups canned chickpeas: Drained and rinsed for convenience.
- 1 cup coconut milk: Creates a creamy rich texture.
- ½ cup vegan cheddar: Melts into the sauce for a cheesy twist.
- ¼ cup tomato paste: Adds tanginess and a rich red color.
- ½ teaspoon ground coriander: Enhances the flavor profile.
- Juice of 1 lemon: Brightens the dish with acidity.
- Salt & black pepper: To taste.
- Fresh cilantro: Chopped for garnish.
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté cumin seeds until fragrant, then add onion, garlic, and ginger. Cook until softened.
- Add Spices: Stir in bay leaf, chana masala, cayenne pepper, and ground coriander. Cook for 1-2 minutes to release their aroma.
- Incorporate Tomato Paste: Add tomato paste and cook for another minute, ensuring it blends well with the spices.
- Add Chickpeas & Liquids: Stir in chickpeas, coconut milk, and a cup of water. Bring to a simmer and cook for 10-15 minutes to thicken.
- Add Vegan Cheddar: Stir in vegan cheddar, letting it melt into the sauce for a cheesy finish.
- Season & Garnish: Adjust salt, black pepper, and lemon juice to taste. Garnish with fresh cilantro.
- Serve: Pair with basmati rice or warm naan for a complete meal.
