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Chana Masala / Chickpea Vegan Stew (Stove-Top, Instant Pot Methods)

VegCookBook by Praveena
Protein, Iron & Fibre rich Vegan, GF stew / curry with garbanzo beans / chickpeas and Indian Masala. Amazing side dish with any rice, pulav, roti, chapati, bread.
Course Main Course, Side Dish
Cuisine Indian
Servings 4 people


  • Frying pan; Stove-top pressure cooker; Blender/Mixie (for stove-top method)
  • Instant Pot or Electric Pressure Cooker


  • 1 cup Garbanzo Beans / Chickpeas / Chana (dry / boiled)
  • 1 Onion (large size) (finely chopped)
  • ¾ cup Tomato Puree
  • 2 teaspoon Chana Masala Powder
  • as per taste Salt
  • 1 teaspoon Sugar
  • 1 teaspoon Red Chilli Powder
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Ginger (chopped)
  • 1 teaspoon Garlic (chopped) (optional)
  • 1 tbsp Fresh Coriander Leaves (chopped)
  • 3 tbsp Cooking Oil
  • as required Water (for soaking, cooking)


Prep work with Dry Garbanzo Beans / Chickpeas:

  • Take the beans / chickpeas, into a wide vessel, wash them couple of times with running water.
    Pour 3 cups of water, set aside on kitchen platform, let them soak for 6 to 7 hrs.


    With soaked chickpeas(time: 20 mins)

    • Take the chickpeas along with the soaked water, add 2 more cups of water, 2 teaspoons of salt into a pressure cooker, cook on high flame for 5-6 whistles. Then continue with recipe below.

    With canned chickpeas(time:10 mins)

    • Skip the above step and continue the recipe below.
    • Put a frying pan / tawa on stove top under medium flame, add oil and heat it.
    • Add the chopped onion pieces and ginger-garlic paste / finely chopped ginger-garlic. 
    • Let the onions become transparent, then add tomato puree, chana masala powder, turmeric powder, red chilli powder, sugar and salt.
    • Mix everything gently, leave it for 3-4 mins, until oil separates.
    • Add ¼ to ½ cup of water and ¾ of the cooked chickpeas / chana. Make puree of the rest of the chickpeas and add it too.
    • Gently mix up everything, and leave on flame, for about 3-5 mins on medium / until it thickens.
    • Switch the flame off, transfer to serving bowl, garnish with chopped fresh coriander. Done!!


      With Soaked Chickpeas:(time:35 mins)

      • Switch the INSTANT POT on, set to SAUTE mode, on high pressure, add oil, finely chopped onion,ginger, garlic or ginger-garlic paste.
      • Let the onions become transparent, then add tomato puree, chana masala powder, turmeric powder, red chilli powder, sugar & salt. Mix & cook until oil separates.
      • Now, add all of the soaked chickpeas / chana. Pour 1 to 1½ cups of water (up to a level all the beans are sunk). Give a mix, close the lid & valve, set to BEAN / CHILI mode under high pressure. (takes 30 mins)
      • Release the pressure naturally (NPR) or manually (QPR). Either is fine. Using a ladle, mash up partly, then mix up everything thoroughly.
        Garnish with chipped coriander leaves & onions. Done!!

      With Canned Chickpeas(time:10mins)

      • Follow whole of the above procedure, except for, close the lid & valve, set to PRESSURE COOK mode under high pressure for 5 mins.Done!!


      Please see the MAIN POST for recipe with step wise pics & tips. Includes, how to soak and cook dry chickpeas / garbanzo beans.
      Keyword easy & quick curry with chickpeas in Pressure cooker, how to make Vegan chana masala, Indian Chana Masala with Garbanzo beans