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Home » Easy Chana Masala With Chickpeas & Yams

Easy Chana Masala With Chickpeas & Yams

July 20, 2016 By Diane Smith 16 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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Chana Masala with chickpeas and yams in white bowl
Curry Tempeh Wraps - If you're new to tempeh, it's such a great substitute for any protein in a dish. It's made with fermented soybeans and has a bit of a nutty flavor. There's something about the crunch and sweetness of apples and raisins in this dish that is lovely. #vegan recipe #plantbased #wfpb #vegan #Tempeh

This Easy Chana Masala with Chickpeas & Yams is proof I can’t get enough of quick and easy meals in one pot.

Yes, they do usually take some chopping, but you’re good at that by now, right?

Put your veggie scrap’s bowl near your work station and chop away. It is getting warmer, but this dishes is still satisfying. It’s a bit of hot to cool you down, in theory, anyway.

Chana Masala with Chickpea

I hope you like Indian spices. Cumin, garam masala coriander, curry – yum. But maybe you haven’t jumped on this bandwagon, yet. If so, lighten up on the amount of spices and I think you’ll be OK.

You might not want to use coconut milk if you’re staying away from fat (although there is the low-fat version). If you want, substitute non-dairy milk for the coconut with 1 1/2 tsp. coconut extract.

Curry Tempeh Wraps - If you're new to tempeh, it's such a great substitute for any protein in a dish. It's made with fermented soybeans and has a bit of a nutty flavor. There's something about the crunch and sweetness of apples and raisins in this dish that is lovely. #vegan recipe #plantbased #wfpb #vegan #Tempeh

Try a few more chickpea inspired dishes:

  • Moroccan Chickpea Vegetable Tagine
  • Chickpea Salad Sandwich
  • Chickpea Flour Omelet with Curried Greens
  • Chocolate Chip Chickpea Cookies

I love adding fun toppings like sliced banana, chopped almonds or peanuts, mango chutney. This went for a few days and I like how easy it is to use left-overs. I think you’ll enjoy this delicious dish.

I’d love to hear your feedback in the comments below for this Chana Masala Chickpeas Yams ! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!


This recipe is Certified Plantricious because it meets the following guidelines.

"Cooking with Certified Plantricious Guidelines" seal

The Trusted Seal for
Plant-Based Nutrition

  • Must be whole food plant-based, contains no animal products
  • May be minimally processed
  • No added oil
  • No added sugars
  • No artificial additives or preservatives
  • Sodium (mg) to Calories ratio, 1 ≤ 1
  • Total Fiber to Calories, 2g ≥ 100 calories

Chana masala
Print Recipe
4.21 from 43 votes

Easy Chana Masala With Chickpeas & Yams

This easy 1-pot chana masala is super flavorful and one of the most popular dishes in India. A healthy, plant-based, vegan meal.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 people

Equipment

  • Cutting board
  • Knife
  • Measuring Cups and Spoons
  • Colander
  • Non-stick pan
  • Silicone Cooking Utensil Set

Ingredients

  • 1 red onion diced
  • 5 cloves garlic minced
  • 2 tsp ginger minced
  • 1 Tbl curry
  • 1 tsp ground cumin
  • 1 tsp coriander
  • 2 tsp garam masala
  • 1/8 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp sea salt , optional
  • ​3 Tbl tomato paste
  • 3/4 cup light canned coconut milk Trader Joe's brand
  • OR 1/2 tsp coconut extract mixed with 3/4 cup non-dairy milk
  • 1 15 oz can chickpeas rinsed and drained
  • 2 small yams or potatoes chopped
  • 1 28 oz can diced tomatoes
  • 1 1/2 cup frozen peas
Prevent your screen from going dark

Instructions

  • Saute onions, garlic and ginger in a small amount of water or stock on medium-low heat about 5 minutes until they start to soften and the liquid is almost evaporated.
  • Add the spices and cook with the onion mixture for another minute.
  • Add the tomato paste and coconut milk. Stir to combine.
  • Add chickpeas, potatoes, and the whole can of diced tomatoes including the juice.
  • Cover and simmer until the potatoes are tender, about 25 minutes. Add the frozen peas for the last 5 minutes. Stir to combine.
  • Serve topped with yogurt, bananas, chopped almonds or raisins and mango chutney.

Notes

Label does not include salt

Nutrition

Nutrition Facts
Easy Chana Masala With Chickpeas & Yams
Amount per Serving
Calories
311
% Daily Value*
Fat
 
4.3
g
7
%
Saturated Fat
 
2.4
g
15
%
Sodium
 
175
mg
8
%
Carbohydrates
 
52
g
17
%
Fiber
 
12
g
50
%
Sugar
 
18
g
20
%
Protein
 
12
g
24
%
Vitamin A
 
2550
IU
51
%
Vitamin C
 
26.4
mg
32
%
Calcium
 
100
mg
10
%
Iron
 
4.1
mg
23
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
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Reader Interactions

Comments

  1. Lindsay Jones

    January 3, 2017 at 5:38 pm

    This made my house smell so good! Only thing I wish when air was cooking, is if you put approximate times of cooking and temperature of cooking for the stove… “onions on low heat for approx. 5 min”… at least for me! Otherwise, love it. Thanks for sharing healthy recipes

    Reply
    • Diane Smith

      January 3, 2017 at 5:47 pm

      Thanks for the great suggestion. Edited and updated 🙂

      Reply
  2. John Fern

    January 12, 2017 at 6:57 pm

    We loved this one! My wife wasn’t too sure about some of the ingredients that might not be to her liking such as cumin, paprika and cayenne pepper so we left them out. It still came out great and will make this one again.

    Reply
    • Diane Smith

      January 13, 2017 at 9:53 am

      Thanks, so glad you enjoyed it!

      Reply
  3. Kimberly

    January 28, 2017 at 11:58 am

    Do we use the liquid in the canned tomatoes?

    Reply
    • Diane Smith

      January 30, 2017 at 12:18 pm

      Yes, you would use the liquid. I added that to the instructions. Thanks.

      Reply
  4. Cindy

    February 1, 2017 at 10:24 pm

    I found this recipe on my phone on my lunch break. I was heading to Target and amazingly found all ingredients there to make it, including orgamic spices and cubed sweet potatoes. Trying the plant based diet and I’m sure I will love this and make it often.

    Reply
    • Diane Smith

      February 2, 2017 at 10:01 am

      That’s great! And the pre-cubed sweet potatoes makes it even easier. Hope you enjoy ????

      Reply
  5. Milton Schlosser

    November 3, 2017 at 11:26 pm

    What a fantastic recipe! We loved the flavours, incluing the spices used–all were in our household already. A hearty meal that we are going to repeat and repeat again.

    Reply
  6. Milton Schlosser

    December 5, 2017 at 7:51 pm

    Absolutely fantastic recipe. It’s become one of our favourite meals, garnishing it with the food you mention at the bottom of thr eceipe.

    Reply
  7. Rachael

    December 9, 2017 at 4:14 pm

    What about cremini mushrooms instead of the sweet potato?

    Reply
    • Diane Smith

      December 9, 2017 at 4:29 pm

      That sounds yummy. I would love cremini mushrooms and encourage people to be creative. Sometimes it works to use what you have in the fridge! ????????

      Reply
  8. Olwyn

    January 9, 2018 at 1:22 pm

    Love this recipe and it will be added to my “hubby likes this” list! Thank you so much!
    Do you have a Garam Masala recipe that is not too spicy? (By that I mean ‘hot’)?

    Reply
  9. Diane Smith

    January 9, 2018 at 2:19 pm

    Hi, I don’t have a Garam Masala recipe but have been using the store-bought jarred version which can be found in most markets. I haven’t found it to be too hot. Did you try it in the recipe and it was hot?

    Reply
  10. Kim

    January 8, 2021 at 6:03 am

    Another delicious recipe – thank you! I followed as written. I served over rice w/ cashew yogurt. So good I had leftovers for breakfast.

    Reply
    • Diane Smith

      January 8, 2021 at 11:23 am

      👍 It’s one of my favorite recipes. So glad you enjoyed it.

      Reply

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