Vegan Chana Masala

🥘 Ingredients

• chickpeas 12 oz
• black mustard seeds 2 tsp
• cumin seeds 1 ½ tsp
• coconut oil or neutral-flavored oil 2 tbsp
• medium yellow onions 2
• garlic cloves 6
• grated or minced fresh ginger 1 ½ tbsp
• serrano pepper 1
• bay leaves 3
• ground coriander 2 tsp
• ground turmeric 1 tsp
• Indian red chili powder 0.5-1 tsp
• garam masala 1 tbsp
• black pepper ½ tsp
• diced tomatoes 1
• crushed tomatoes 1
• kosher salt 1 ½ tsp
• water ½ cup
• coconut sugar or organic cane sugar 0.67-1 tbsp
• fresh lemon juice 1 tbsp
• For

1. 1

   Gather: chickpeas , black mustard seeds , cumin seeds , coconut oil or neutral-flavored oil , medium yellow onions , garlic cloves , grated or minced fresh ginger , serrano pepper , bay leaves . For the ground spices: ground coriander , ground turmeric , Indian red chili powder , garam masala , black pepper , diced tomatoes , crushed tomatoes , kosher salt , water , coconut sugar or organic cane sugar , fresh lemon juice , For serving: Basmati rice and/or Indian flatbread.

Stovetop Instructions

1. 1

   If using dried chickpeas, soak the chickpeas in plenty of cold water overnight or for 8 hours . Drain and rinse. Cook according to The Ultimate Guide to Cooking Beans & Lentils.
2. 2

   Heat a deep, large nonstick frying pan or a Dutch oven over medium heat. Once hot, add the black mustard seeds and cumin seeds (see Note 1). Stir occasionally and toss the seeds around for 1-2 minutes , or until they start to jump in the pan and smell very aromatic.
3. 3

   Add the oil, and once it’s melted, add the diced onions. Cook, stirring occasionally, until the onions are softened and start to turn golden, 6 to 8 minutes.
4. 4

   Add the garlic and cook for 1-2 minutes until very aromatic, stirring frequently to prevent burning. If using ginger and serrano pepper, add with the garlic.
5. 5

   Add the bay leaves and Ground Spices, and stir into the onions for 30 seconds. Add the chickpeas and stir them around to coat in the spices. Cook for 5-6 minutes , turning only once after a few minutes, to allow them to get a bit browned and crispy.
6. 6

   Add the canned tomatoes, salt, and 1/2 cup water. You’re looking for the texture of a thick stew (it should not be soupy). Bring to a gentle boil, then reduce the heat to medium-low or low to maintain a simmer for 20-25 minutes , stirring occasionally and adding water as needed if it appears too thick. The texture should get thicker and the liquid should mostly evaporate.
7. 7

   Taste for seasonings and adjust accordingly, adding more salt as needed, or a bit of coconut sugar to balance the heat. Stir in the lemon juice, and serve with rice.

Instant Pot Instructions

1. 1

   If you are using dried chickpeas, place them in a large bowl and soak in cold water overnight or for 8 hours . Drain, rinse, and set aside. If you are using canned chickpeas, open the cans, drain and rinse.
2. 2

   On the Instant Pot, select the Sauté setting. Add the oil and once it is shimmering, add the mustard seeds and cumin seeds (see Note 1). They might sputter a bit so stand back. After 30 seconds, add the diced onion and cook, stirring frequently until the onion starts to brown, 6 to 7 minutes.
3. 3

   Add the garlic, ginger, serrano pepper, and bay leaves, and stir to combine until the garlic is golden brown, 1 to 2 minutes.
4. 4

   Add the Ground Spices and stir until fragrant, about 30 seconds. You may need to add 1 tbsp of water to prevent the mixture from drying out and/or burning.
5. 5

   Stir in the salt, crushed tomatoes, canned or soaked dried chickpeas, and water (1 1/2 cup if using dried chickpeas; 3/4 cup if using canned chickpeas). Stir well to combine. Select the Cancel setting.
6. 6

   Secure the Instant Pot lid and set the Pressure Release valve to Sealing. Select the Pressure Cook setting on the Instant Pot and set to high pressure for 8 minutes (for canned chickpeas) or 35 minutes (for soaked, dried chickpeas).
7. 7

   Once the timer is up, allow the Instant Pot to come to a natural pressure release. It should take 10 to 15 minutes. If it is not as thick as you'd like, turn on the Sauté setting and let the mixture rapidly simmer to cook off some liquid.
8. 8

   Open the pot and stir in the lemon juice, and season to taste. Serve over basmati rice and/or with Indian flatbread.