Chana Masala is a delicious vegan chickpea curry made from pantry staples. Make it in the Instant Pot, slow cooker or stovetop.
Step 1 Add coconut oil, onions, garlic, ginger, chickpeas, garam masala, coriander, cumin, turmeric, salt, diced tomatoes and vegetable broth to Instant Pot in that order. Place lid on Instant Pot and make sure valve is set to seal.
Step 2 Press the pressure cook button and set to high, then cook for 2 minutes. Instant Pot will take about 15 minutes to come to pressure then pressure cook the 2 minutes.
Step 3 Meanwhile, cook rice in a rice cooker while everything is pressure cooking and heat naan if serving in the oven or microwave.
Step 4 Do a quick release of the pressure by flicking the switch at the top with a spoon, then open lid when pressure gauge has dropped and lid opens easily. Stir in baby spinach. Serve over rice and with cilantro/naan and enjoy!
Storing and Reheating If you have leftovers of the chana masala recipe, store them in an airtight container in the refrigerator. Any leftovers will stay good for 4-5 days but will taste best if eaten within 2 days.
How to Freeze Just like most broth or tomato-based curries, this dish freezes beautifully. When it's properly frozen, it keeps well for 3-4 months, making it a fantastic meal prep recipe. If you plan to make meal prep lunches or dinners with it, be sure that the dish is completely cool before storing it in freezable meal prep containers.