Cheatin’ Chana Masala

This is a very simple chana masala recipe using a masala paste for when you’re short of time! Easy but definitely not lacking in flavour it’s one for the weekly staples. Have a look at our full chana masala recipe with all the herbs and spices.

Preparation time

10 min

Cook time

15 min

Total time

25 min






  • 1 clove garlic (use pre-chopped garlic for extra speedy option)
  • 1 inches root ginger, grated (optional... use pre-chopped if short of time)
  • ½ fresh chilli, finely sliced (optional)
  • 3 medium tomatoes, roughly chopped into bite-sized pieces
  • 2 x 400g tins chickpeas, rinsed and drained
  • 4-5 tbsp masala paste (eg Patak's)
  • 100ml/½ cup strong vegan stock
  • 2 handfuls of spinach (optional)


  • Fry the (optional) grated ginger and fresh chilli in a little oil for a few minutes.
  • Add the garlic and fry for a further minute.
  • Add the masala paste and fry for another minute, adding a little more oil if necessary.
  • Add the chickpeas and tomatoes to the pan and stir thoroughly.
  • Pour over the stock and simmer for 20 minutes until the chickpeas are soft and the liquid has reduced down.
  • Stir through the (optional) spinach a few minutes before serving and add a little salt or more stock (in a tiny bit of water) if necessary. Enjoy :)
  • To serve: brown rice (use instant if short of time), unsweetened vegan yoghurt, fresh coriander, toasted mixed seeds, vegan naan bread (Sainsbury's Free-from, Riya's, The Clay Oven)

Optional extras / notes


chana masala,