Whole30 Chana Masala

Dive into the rich, aromatic flavors of Whole30 Chana Masala, a healthy spin on a classic Indian favorite. This vegan and Whole30-compliant recipe swaps traditional oils for coconut oil and skips processed ingredients, focusing on wholesome, nutrient-dense components like dried chickpeas, warm spices, and fresh herbs. The slow simmer of cumin, coriander, turmeric, and garam masala infuses every bite with bold, authentic flavors, while canned tomatoes create a luscious, savory base. Finished with a burst of freshness from chopped cilantro and a squeeze of lemon, this dish is perfect as a standalone meal or paired with cauliflower rice for a satisfying, grain-free dinner. Whether you're on a Whole30 journey or simply seeking a nourishing plant-based recipe, this chana masala is as comforting as it is nutritious.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup dried chickpeas
• 2 tablespoons coconut oil
• 1 teaspoon cumin seeds
• 1 large onion
• 4 units garlic cloves
• 1 inch piece ginger
• 1 unit green chili
• 2 teaspoons coriander powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 cup canned tomatoes
• 2 cups water
• 1 teaspoon sea salt
• 0.5 cup fresh cilantro
• 0.5 unit lemon

Directions

Step 1

Begin by rinsing the dried chickpeas thoroughly under cold water. Soak them in a bowl of water overnight or at least for 8 hours.

Step 2

Drain and rinse the soaked chickpeas, and set them aside.

Step 3

In a large pot, heat coconut oil over medium heat. Add the cumin seeds and let them sauté until aromatic.

Step 4

Add the finely chopped onion to the pot and cook until it becomes translucent, about 5-7 minutes.

Step 5

Meanwhile, finely chop the garlic, ginger, and green chili. Add them to the pot and sauté for another 2-3 minutes until fragrant.

Step 6

Stir in the coriander powder, turmeric powder, and garam masala. Cook the spices for 1-2 minutes to release their flavors.

Step 7

Add the canned tomatoes and cook for about 10 minutes, letting the tomatoes break down and meld with the spices.

Step 8

Once the mixture is well-cooked, add the drained chickpeas along with 2 cups of water. Stir to combine.

Step 9

Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 25-30 minutes or until the chickpeas are tender.

Step 10

Season the chana masala with sea salt, then add the freshly chopped cilantro and a squeeze of lemon juice for freshness.

Step 11

Serve the Whole30 chana masala hot as a standalone dish or alongside cauliflower rice for a complete meal.

Nutrition Facts

Serving size	(1240.0g)

Amount per serving	% Daily Value*
Calories	1249.9

Total Fat 49.5g	0%
Saturated Fat 26.2g	0%
Polyunsaturated Fat 2.6g
Cholesterol 4.8mg	0%
Sodium 2729.3mg	0%
Total Carbohydrate 166.3g	0%
Dietary Fiber 46.1g	0%
Total Sugars 40.3g
Protein 45.9g	0%

Vitamin D 0IU	0%
Calcium 461.3mg	0%
Iron 20.4mg	0%
Potassium 2944.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.4%

Protein: 14.2%

Carbs: 51.4%