All hail the great chana masala that is so easy to make, meal prep friendly, naturally vegan, gluten-free and so comforting! This is an ADDICTIVE and fool-proof (if you have the ingredients) chana masala recipe that you will keep coming back to. Perfect for batch prepping and for a hearty Indian meal. it goes great with all kinds of breads and rice. I highly recommend you give it a try this weekend
Origin and Meaning
Chana masala (as popularly known as in western cultures), also called chole masala. In Indian cuisine it is known as chole masala due to the various kinds of spices used. “Masala” meaning blend of spices, “chana” meaning chickpeas. This dish is quite popular in North Indian Punjabi cuisine, but other Indian regions also make chole in different styles.The color and taste of the dish depends upon the recipe used.It is great for vegans and vegetarians.
How to Make Chana Masala (tips and hacks)
Like I said, there are many variations of this dish and here is my take on a quick and delicious chana masala. Add whole spices, (I used cumin seeds, peppercorns, cardamom and bay leaf) and sauteed them in some oil for up to a minute. Spice flavours molecules are not water soluble, they only infused in oil. . Add the chopped onions, then. Remember, the more you let the onions caramelize, the more delicious flavor tones you can reap out of it. Not to say it wont be delicious even if you don’t wait until caramelization.
I, then, add in the aromatics: green chilies, garlic, ginger and let that cook for a couple minutes. These aromatics are highly important to give this curry a great depth of flavor. Then we add the tomato puree, the powdered spices and let it all come together for a while.
Serve with a fresh squeeze of lemon and chopped coriander/cilantro leaves. Chickpeas add plenty of fiber, texture, and protein, and puréed tomatoes add body and richness.
How to Store Chana Masala
Chana masala can be stored in the refrigerator in an air-tight container for up to 4 days. You can also batch prep it and freeze it. Take it out of the freezer and place it in the refrigerator section the night before consumption.
If you are not a fan of chickpeas and still want to enjoy a yummy Indian meal, check out this 1-pot daal recipe . Also, super comforting and easy to make!
For other chickpea based recipes checkout this palestinian fatteh:
https://beextravegant.com/palestinian-eggplant-fatteh-vegan-middle-eastern-dish/
Let me know if you give this recipe a go, tag me on Instagram if you do! Feel free to ask me questions regarding the recipe.
Easy Chana Masala
Ingredients1x2x3x
- 2½ cups freshly cooked or canned chickpeas with water (if freshly cooked)
- 2 tbsp oil
- 1 large onion chopped
- 1 can tomato puree or 2 medium tomatoes chopped
Whole Spices (you can use powdered versions):
- 2 small bay leaves
- 1 tsp peppercorns
- 1 tsp cumin seeds
- 3 green cardamoms
- 1 stick cinnamon optional
- 2 to 3 cloves optional
Aromatics:
- 1 knob ginger
- 4 cloves of garlic
- 2 green chilli peppers to taste
- Powdered spices:
- 1½ tbsp red chili powder adjust as desired
- 1 tsp ground turmeric
- ½ to ¾ tsp Salt to taste
- 1½ tsp garam masala adjust to taste
- 1½ tsp ground coriander
Garnishes:
- Fresh coriander leaves cilantro chopped finely
- 1/2 lemon juiced
Instructions
- Heat 1 tbsp oil in a pan. Add your whole spices, (I used cumin seeds, peppercorns, cardamom and bay leaf) and cook for 30 to 60 seconds until fragrant.
- Add chopped onions and cook at medium low heat until caramelised.
- Add aromatics: ginger, garlic, green chilli peppers & saute for 1 minute.
- Next add pureed tomatoes and saute until the tomatoes change colour and the raw smell goes away.
- Then add powdered spices: turmeric, red chili powder, coriander powder and garam masala.
- Cook this for another 5 minutes and then add the chickpeas along with the chickpea water.
- Bring to boil, cover and cook at medium to low heat for 10-15 minutes.
- Top with fresh coriander leaves, squeeze of lemon juice and serve with Indian flatbread or basmati rice.
Nutrition
This palestinian eggplant fatteh is just what you need to make on days you want to make something flavourful but not time consuming. It has the perfect flavour and texture combination that is going to make you and your guests salivate! It can be served as a snack to share with family and friends or a complete meal in itself.
I made this Palestinian Eggplant Fatteh recently to pay homage to the lost souls in the sad war between Israel and Palestine. It’s can be easily made prepared vegan (if you skip out the meat) and the flavour and texture profile is so complex! The soft eggplant pieces with the tangy yoghurt and the crunchy pita chips makes the perfect combination! You are gonna love it!
How to prep the Eggplant Fatteh ahead of time:
- You can roast the eggplant and refrigerate in an airtight container. When its time to serve, heat them in the oven or microwave
- For the pita chips, you can roast them until crispy and store in a container at room temperature.
- The sauce can also be made ahead of time and stored in the fridge. You can adjust the consistency later with water or lemon juice.
- Layer the dish right before serving, do not layer it beforehand.
Layering the Eggplant Fatteh:
- First start with a cast iron skillet to roast the eggplant. You can use the same skillet to layer your fatteh.
- Then add the garlic-y yoghurt sauce on top of the eggplant.
- Finally arrange the pita chips, roasted chickpeas, parsel and drizzle some olive oil on top.
I hope you give this dish a go and tag me on socials if you do!
Vegan Palestinian Eggplant Fatteh
Ingredients1x2x3x
- 1 large eggplant sliced in cubes
- 1 tsp Salt
- 2-3 tbsp Extra virgin olive oil
- 1.5-2 cups plain yogurt
- Juice of 1/2 lemon
- 3 cloves of garlic
- 2-3 whole wheat pitas / pita chips I used Indian rotis which worked perfectly well too
- Chopped fresh parsely optional
Instructions
- Preheat the oven to 180C and bake the eggplant in a generous drizzle of olive oil and some salt.
- Cut up pita bread and toast them in the oven to make pita chips.
- In a separate bowl mix the yoghurt, minced garlic and lemon juice.
- When ready to serve, layer the yoghurt mix over the roasted eggplant, then the pita chips (you can also layer them on the bottom), top with roasted chickpeas and fresh parsley!
Looking for a quick, nutritious, and absolutely delicious snack? These no-bake bliss balls are packed with wholesome ingredients like rolled oats, peanut butter, and Medjool dates , making them a perfect energy-boosting treat. Whether you need a pre or post-workout snack , a road trip snack idea, a mid-day pick-me-up, or a healthy dessert , these bliss balls are easy to make and naturally sweetened with dates and a hint of maple syrup. Plus, they’re vegan, gluten-free, and refined sugar-free .
This healthy but oh-so-yummy energy balls (bliss balls…? I don’t know how else to call it) recipe is going to blow your mind! Truth: I made these healthy bliss balls and ate them all up in one go because they were that good! It is made with simple ingredients and saves you a lot of money on store-bought bliss/energy balls.
Why You’ll Love These No-Bake Bliss Balls
- No baking required – Just blend, roll, and enjoy!
- Healthy & naturally sweetened – Medjool dates provide natural sweetness without refined sugar.
- Quick & easy – Ready in under 15 minutes with just a handful of pantry staples.
- Customizable – Add chocolate chips, nuts, or protein powder for extra goodness.
INGREDIENTS and SUBSTITUTIONS for these No-Bake Bliss Balls
- Oats – I used regular oats here but you can definitely sub with a almond flour here.
- Cardamom – I use seeds from whole green cardamom pods but you can use ground cardamom or cinnamon.
- Medjool Dates– These laddoos are made with Medjool dates so they can hold well together. You may sub with brown sugar and add more nut butter and some toasted chickpea flour so they hold together.
- Nut butter – I use peanut butter but you can use any other nut or seed butter you have on hand.
- Desiccated coconut – This ingredient adds a nice balance to the flavour but you can sub for more oat flour if you prefer.
Tips & Variations
✔ Nut-Free Option – Swap peanut butter for sunflower seed butter or tahini. ✔ Extra Protein – Add a scoop of your favorite protein powder for a post-workout snack. ✔ Chocolate Bliss Balls – Mix in cocoa powder or mini dark chocolate chips for a chocolatey twist. ✔ Spice it Up – Swap cardamom with cinnamon or vanilla extract for a different flavor profile.
1. Can I use quick oats instead of rolled oats?
Yes! Quick oats work just as well, though rolled oats provide a slightly better texture and nuttier flavor when toasted.
2. How do I make these bliss balls without a food processor?
If you don’t have a food processor, finely chop the dates and mix everything together in a bowl until well combined. The texture won’t be the same, but it would work!
3. Can I freeze bliss balls?
Absolutely! Store them in an airtight container and freeze for up to 3 months . Just thaw for a few minutes before eating.
How to enjoy these healthy bliss balls?
I prefer to eat these as a pre-workout, and post-workout snack because it’s a balanced combination of complex carbs, protein, and healthy fats. I also love to make these for special occassions because they kinda taste like this Indian dessert: laddoos, with a nice cup of masala chai .
If you aren’t a chai drinker (why aren’t you?) they also go great with coffee. Enjoy!
Check out other desserts from my page:
- Chocolate Chickpea Tahini Truffles
- Vegan Cardamom Snickerdoodle Cookies
- Best Tahini Chocolate Chip Cookies (Vegan)
Easy No-Bake Bliss Balls with Oats, Peanut Butter & Dates
Ingredients1x2x3x
- 1 cup Rolled oats
- 1/4 cup Peanut butter
- 1/4 cup Desiccated coconut
- 7-8 Medjool dates
- 1 tbsp Maple syrup optional
- 1 tsp Crushed cardamom seeds or cardamom powder
Instructions
- Soak Mejdool dates in hot water and set aside until soft.
- Dry roast the oats on a hot skillet until golden-ish (make sure not to burn it).
- Add all the ingredients including the roasted oats and soaked mejdool dates in a food processor and blitz until you see a dough that comes together form.
- It will be crumbly but holds well when you press it between your fingers.
- Take 1-2 tablespoons of the dough and press them into balls with the help of the palms of your hands.
- Add chopped pistachios on top (optional) and enjoy!
Nutrition
Easy Chana Masala
Ingredients1x2x3x
- 2½ cups freshly cooked or canned chickpeas with water (if freshly cooked)
- 2 tbsp oil
- 1 large onion chopped
- 1 can tomato puree or 2 medium tomatoes chopped
Whole Spices (you can use powdered versions):
- 2 small bay leaves
- 1 tsp peppercorns
- 1 tsp cumin seeds
- 3 green cardamoms
- 1 stick cinnamon optional
- 2 to 3 cloves optional
Aromatics:
- 1 knob ginger
- 4 cloves of garlic
- 2 green chilli peppers to taste
- Powdered spices:
- 1½ tbsp red chili powder adjust as desired
- 1 tsp ground turmeric
- ½ to ¾ tsp Salt to taste
- 1½ tsp garam masala adjust to taste
- 1½ tsp ground coriander
Garnishes:
- Fresh coriander leaves cilantro chopped finely
- 1/2 lemon juiced
Instructions
- Heat 1 tbsp oil in a pan. Add your whole spices, (I used cumin seeds, peppercorns, cardamom and bay leaf) and cook for 30 to 60 seconds until fragrant.
- Add chopped onions and cook at medium low heat until caramelised.
- Add aromatics: ginger, garlic, green chilli peppers & saute for 1 minute.
- Next add pureed tomatoes and saute until the tomatoes change colour and the raw smell goes away.
- Then add powdered spices: turmeric, red chili powder, coriander powder and garam masala.
- Cook this for another 5 minutes and then add the chickpeas along with the chickpea water.
- Bring to boil, cover and cook at medium to low heat for 10-15 minutes.
- Top with fresh coriander leaves, squeeze of lemon juice and serve with Indian flatbread or basmati rice.
