Growing up in Ann Arbor, one of my favorite quick lunch spots was an Indian buffet called Earthen Jar. They offer a great variety of vegetarian and vegan options, but my favorite was always the Chana Masala. Since Ann Arbor is about an hour drive from home now, I decided to experiment to perfect a copycat recipe I could enjoy at home anytime.

Vegan Channa Masala

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Indian


  • 2 15oz Garbanzo beans Or 3 cups dried and cooked
  • 2 15oz Cans diced tomatoes
  • 2 8oz Cans tomato paste
  • 1 Tbsp Vegetable oil
  • 2 Tbsp Minced garlic
  • 1 Tbsp Ginger paste
  • 1 Onion Finely diced
  • 2 Tbsp Garam masala
  • 1 Tsp Turmeric
  • 1 Tsp Smoked paprika
  • 1 Tsp Mustard seed
  • 1/2 Tsp Cardamom powder Or several whole pods and removed before serving
  • 1 Tsp Cinnamon
  • 1/2 Tsp Cumin
  • 1/2 Tsp Coriander
  • 2 Green chiles Thinly sliced
  • 2 Cups Basmati rice


  • Cook basmati rice, I like to do mine in the instant pot with a 1:1.5 ratio of rice to water on the Rice setting.
  • In a large stockpot, add vegetable oil and heat to medium heat and add garlic, ginger, chiles, onion, and asafoetida.
  • Simmer for several minutes until onions are translucent, then add garbanzos, tomatoes and tomato paste. Simmer for several minutes until well combined. 
  • Add in all spices, and simmer for 15 minutes or so, stirring routinely.
  • Serve over rice, optionally topping with fresh cilantro.