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Jump to Recipe PrintThis Chana Dopiaza recipe is loaded with chickpeas, sweet onions, and warm Indian spices! A simple plant-based Indian recipe to make at home.
Serve over heaps of basmati rice, lemon biryani, or with a warm side of garlic naan bread.
A homemade Indian chana dopiaza curry recipe to rival the restaurants! Chicken Dopiaza is one of Brett’s go-to dishes when we go out for Indian food. I decided to make a plant-based version at home, which stood up pretty well to our favorite Indian restaurant. Chickpeas, or chana, are simmered in a warm mix of tomatoes, vegetables, and spices, and served with a creamy coconut sauce.
Dopiaza translates to double onion – which is fitting for this dish as onions are added twice during cooking. The base of this chickpea dopiaza recipe is sautéed caramelized onions which the chickpeas cooks over in the pot. Another round of onion is added towards the end which gives the dish a bright fresh finish.
This Chana Dopiaza Recipe Is:
- Bright
- Fresh
- Warmly Spiced
- Loaded with flavor
- Versatile
- Creamy
- A great recipe for Indian takeout!
- Vegan, Gluten free, and Dairy Free
A Great Clean-Out-The-Fridge Curry Recipe!
This chickpea dopiaza recipe is the perfect vehicle to use up any older produce or veggies you have on hand. Add your favorite ingredients and enjoy! A great recipe to throw extra bell peppers, onions, and tomatoes into before they expire.
This recipe is great if you have a few cans of chickpeas hanging around in the pantry. It makes a great simple meal the whole family will love.
What’s In This Vegan Indian Chickpea Curry Recipe?
See the recipe card below for full ingredient amounts and recipe instructions!
- No Salt Added Chickpeas: the most used legume in our household! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot.
- Onions: I used about 3lbs for this dish! Vidalia onions or sweet yellow onions are perfect. I like adding red onions for an extra kick.
- Diced tomatoes
- Low sodium vegetable stock
- Bell Peppers: for a bright crunchy texture
- Zucchini: I added one from our garden.
- Coconut Oil: I love keeping a few jars of this organic coconut oil on hand.
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
- Garam Masala: I love this amazing garam masala spice blend, which gives this dish an incredible depth of flavor!
- Red Chili Pepper Flakes: for a little heat! if you don’t like spice, you can absolutely skip them in this recipe.
- Salt & Pepper
How Do I Make This Chana Do Pyaza Recipe?
- In a large Dutch oven or heavy bottom pot, heat the coconut oil over low heat. Add the garlic and 2/3 of the chopped onions, cover pot with lid, and sauté on low for about 15 minutes. Stir occasionally. Onions should become soft and tender.
- Add the chickpeas to the Dutch oven, along with the garam masala, turmeric, coriander, and garlic salt. Stir well to combine and allow the chickpeas to get coated in the spices. Sautee chickpeas for 3-4 minutes in the onions and spices.
- Add the crushed tomatoes, Vegetable stock, bell pepper, zucchini, and the remaining 1/3 of the chopped onions. Bring to a boil, then reduce heat to low so the chickpeas are simmering. Cover with a lid and cook for 20 minutes until vegetables are tender.
- Remove pot from heat and stir in the coconut milk to make a thick and creamy sauce. Add fresh pepper, and cilantro for garnish. Serve over rice with garlic naan bread.
Other Easy Chickpea Dinner Recipes You’ll Love:
Chickpea Noodle Soup Recipe (High Protein, Gluten Free, Vegan)
Chickpea Shawarma Recipe (Vegan, Gluten Free)
BBQ Chickpea Tacos Recipe (Vegetarian, Gluten Free, Vegan)
Smashed Chickpea and Olive Sandwich Recipe (Vegan, Gluten Free)
Chickpea Lemon Rice Soup Recipe (Vegan, Vegetarian, Gluten Free)
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Chana Dopiaza
Ingredients
- 2 tablespoons coconut oil
- 3 large sweet onion sliced, I used a combination of red onions and sweet onions
- 6 cloves garlic minced
- 2 13.5 ounce cans No-Salt-Added Chickpeas no salt added
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon coriander powder
- 1/2 teaspoon garlic salt
- 1 28 ounce can crushed tomatoes
- 2 cups Vegetable Stock
- 2 bell pepper chopped
- 1 Small zucchini cubed
- 1 cup coconut milk unsweetened
- Black Pepper
- Cilantro for garnish
Instructions
- In a large dutch oven or heavy bottom pot, heat the coconut oil over low heat. Add the garlic and 2/3 of the chopped onions, cover pot with lid, and sautee on low for about 15 minutes. Stir occasionally. Onions should become soft and tender.
- Add the chickpeas to the dutch oven, along with the garam masala, turmeric, coriander, and garlic salt. Stir well to combine and allow the chickpeas to get coated in the spices. Sautee chickpeas for 3-4 minutes in the onions and spices.
- Add the crushed tomatoes, Vegetable stock, bell pepper, zucchini, and the remaining 1/3 of the chopped onions. Bring to a boil, then reduce heat to low so the chickpeas are simmering. Cover with a lid and cook for 20 minutes until vegetables are tender.
- Remove pot from heat and stir in the coconut milk to make a thick and creamy sauce. Add fresh pepper, and cilantro for garnish. Serve over rice with garlic naan bread.
Nutrition
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