Veg Week Begins! Start With This Tasty Chickpea and Spinach Chana Masala

Why Veg Week?

There are 52 weeks in a year. Why not make one of them meat-free? That’s the idea behind VegWeek, a nationwide (and increasingly international) campaign empowering thousands of people to pledge to choose vegetarian foods for at least seven days as a way to discover the many benefits and flavors of vegetarian eating.  Every time we choose a meat-free meal, we can protect our health, the planet, and animals!

What's In It For You?

In addition to the benefits noted above, when you sign up to take the 7-Day VegPledge, you’ll receive lots of deals, discounts — and you might win prizes — from companies like Beyond Meat, Follow Your Heart, Herbivorous Butcher, and yours truly, nicobella organics.

Ready to get started with this deliciously flavorful recipe? 

Chickpea and Spinach Chana Masala 


  • 1 Tbsp avocado or coconut oil
  • 1 1/2  tsp cumin seeds 
  • 1 1/2 tsp mustard seed
  • 1 yellow onion, chopped
  • 4-5 garlic cloves, diced
  • 2 Tbsp ginger, diced (we are ginger junkies, use less if you're not a fan)
  • 2 tsp garam masala
  • 1 1/2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/4 tsp cayenne pepper (omit if you don't like spicy, add more if you like a lot of spice!)
  • 1/4 tsp sea salt
  • 1 (28 oz, bpa free) can chopped tomatoes
  • 1 (13.5 oz, bpa free) can coconut milk
  • 1 (14 oz, bpa free) can chickpeas, drained
  • 1 bag Beyond Meat 'chicken' strips (alternatively, you could use another can of chickpeas)
  • Squeeze of 1 lime
  • 2 cups raw spinach
  • 2 cups cooked basmati rice
  • 1/2 c cilantro
  • 1/4 c raw cashews

How to Make

  1. Cook the rice based on the package instructions. 
  2. In a Dutch oven or large saucepan, heat the oil over medium heat. Add the cumin and mustard seeds. Toast the seeds for a minute or two, stirring frequently, until the seeds are golden and fragrant. (Be careful not to burn the seeds.) 
  3. Stir in the onion, garlic, ginger. Cook for about five minutes, stirring often. Stir in the garam masala, cumin, turmeric, cayenne and salt. 
  4. Raise the heat to medium-high and add in the crushed tomato and juices, chickpeas and Beyond Meat 'chicken' strips. Stir well. Stir in the coconut milk and lime juice. Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop.
  5. Stir in the spinach and 1/4 cup cilantro until the spinach is wilted. 
  6. Serve the Chana Masala on top of basmati rice. Garnish with more cilantro. Top with cashews.

Makes 6-8 servings and tastes even more delicious the following day!

Let us know what you think. 

Plant-based cooking note: Adding spices, such as turmeric, cumin and mustard seed, to your meals adds pops of flavor and mega-nutrition. Popping cumin and mustard seed not only releases their flavors, but also releases their healthy essential oils and nutrients. Use them often!

Do you have a favorite vegan recipe? Please share with us!





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