• If you don't have pre-cooked (or tinned) chickpeas, first you'll need to soak (overnight) and cook them - so make sure to save time for this.

  I recommend using chickpeas that have been soaked and cooked for the best texture and flavor.

Step 1: Toast the spices

• In a large pan, heat up the oil over medium heat.
• Add all the whole spices (black peppercorns, fennel, cumin, cinnamon, star anise, black cardamom, cloves, and bay leaves) and allow them to sizzle and toast for 1-2 minutes. Stir occasionally, so they don't burn.

Step 2: Add the aromatics

• Meanwhile, as the spices toast, finely dice the onion.

  Add the onion to the pan and reduce the heat to low, cooking until it turns translucent (around 5-7 minutes), stirring occasionally.
• While the onion cooks, finely chop or mince the garlic and ginger.

  Add both to the pan, stir, and cook for a further couple of minutes.
• Meanwhile, chop the green chili. Remove the seeds if you want a milder dish, and feel free to chop smaller or larger pieces based on personal preference.

  Add the chili to the pan and cook for 2-3 minutes.

Step 3: Add the tomatoes and spices

• Meanwhile, chop the tomatoes.

  Add them to the pan (along with all their juices) and mix well, cooking for 10 minutes over low heat. During this time, the flavors will begin to caramelize and develop.
• Add the spices (turmeric, cumin, coriander, and chili powder) and stir.
• Add the water and stir to incorporate, leaving it to cook down for a few minutes.

  If you'd prefer a thinner sauce, then add more water. If you add too much water, you'll need to cook it for longer to reduce.

Step 4: Add the final ingredients

• Add the shredded coconut and the chickpeas, stirring and cooking for just a few more minutes while tempering the spices.

Step 5: Temper the spices

• To temper the spices, use a very small pan and heat the oil or ghee over medium heat. Once hot, add the mustard seed and cover the pan (as the seeds will pop/crack). Once that begins happening, add the curry leaves and cover them again, allowing them to cook for a further 30-60 seconds. You can slightly shake the covered pot rather than stirring.

  Now give the gravy a taste. Adjust any spices (or the amount of "garam masala" in general) or salt to the desired flavor.
• To serve the vegan chana masala, pour the tempered spices into the vegan chickpea curry and stir to combine.

  Serve, optionally topped with some cilantro (or parsley).

How to Store?

• Make ahead: since this recipe does take a little bit of effort to deal with a large number of spices, I love preparing a large batch of the curry in one go and storing all the leftovers in the freezer to enjoy later.

  Store: store any leftovers in an airtight container in the fridge for up to four days.

  Freeze: allow to cool, then transfer to a freezer-safe airtight container and store for between 2-3 months. Allow thawing in the refrigerator before enjoying cold or reheating.

  To reheat: you can reheat the vegan chickpea curry on the stovetop or in the microwave.