One of the most popular dishes at Indian restaurants is also one of the simplest: chana masala (sometimes written channa masala). This dish is both filling and flavorful. And it’s also really easy to make.

The dish originates from Northern India and is popular throughout India, Pakistan, and Nepal, as well as with the Indian diaspora around the world. The dish takes its name from the chickpea (called “chana”) and the masala blend of spices. In India, it is often referred to as chloe masala, for the dominate spice in the dish.

The beauty of this dish is its simplicity and its healthiness. It can be made from ingredients that you likely already have in your pantry or can be easily obtained at any local farm market. And the cooking process is extremely simple: it’s all done in a single skillet or sauce pan. The dish is naturally vegan and, therefore, is reasonably healthy.

This dish pairs very well with aloo gobi for an all-vegan meal. Or top with raita yogurt dressing for a strictly vegetarian dish.

Vegan Chana Masala Recipe

Start by prepping the vegetables and slicing, dicing, and mincing everything.

Begin by sautéing the aromatics. Sauté the onion and jalapeno along with salt until the onion begins to turn translucent (about 5 minutes over medium heat). Then add the garlic and ginger and sauté until they become fragrant (about 1 minute).

To the vegetables, add the spices—garam masala, coriander, cumin, and turmeric. Cook until fragrant (about 1 minute), stirring constantly and take care not to burn the spices.

Add the tomatoes, chickpeas, and ½ cup of water. Simmer for about 10-12 minutes or until the liquid begins to slightly thicken. Remove from the heat and add lemon juice.

Garnish with cilantro. The dish can be served over rice or topped with raita yogurt sauce.