• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Traditional Plant-Based Cooking
  • About/Contact
  • Recipes
  • Lunch
  • Dinner
  • Baking
menu icon
go to homepage
  • About/Contact
  • Recipes
  • Lunch
  • Dinner
  • Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • About/Contact
    • Recipes
    • Lunch
    • Dinner
    • Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Dinner » Starters

    Vegan Chana Chaat Chickpeas(Stuffed Acorn Squash Option)

    Published: Feb 14, 2022 · Modified: Apr 29, 2022 by Jacq · This post may contain affiliate links ·Leave a Comment

    Jump to Recipe Print Recipe

    This recipe for spicy, sweet and tangy vegan chickpeas or most commonly known as Chana Chaat is super simple yet utterly delicious and packed with flavour.

    Chana Chaat can be served chilled for a salad, as a side-dish, starter or even enjoyed as a quick snack.

    All that is required for a taste sensation is a bowl of Chana Chaat and a big spoon. Good to go!

    Or use Chana Chaat as a delicious stuffing for tasty veggies such as acorn or butternut squash. An easy stuffed squash method is included below within the how to prepare section.

    small glass dish filled with chana chaat and spinach, broken crackers to side, black slate placemat/ featured image.

    Origins of Chana Chaat

    Chana Chaat goes all the way back to Ancient India and the word Chaat refers to 'delicacy' and translates to 'cat'. But not in the sense of eating cat! Rather it refers to the way a cat delicately licks its paws after eating tasty food!

    The word Chana translates to chickpea.

    Chana Chaat is a popular Indian street food with special eating establishments named chaathouses where people can go enjoy the regions own special take on Chaat.

    Chana Chaat can be prepared with regular chickpeas or Kala Chana. Kala Chana are a smaller, black variety of chickpeas that are native to India. Kala Chana are extremely tasty, wholesome and liven up any curry. I purchased a few cans from Amazon, UK.

    Spices and ingredients commonly used to prepare Chana Chaat include turmeric, cumin, chilli powder, mango powder, Chaat masala, fresh chilli's, tamarind, mango chutney, mint, potatoes and tomatoes.

    Although there are many variations of Chana Chaat and no two recipes are ever quite the same.

    Vegan Spicy, Sweet And Tangy Chickpeas

    This recipe for Chana Chaat is not an authentic Indian recipe but an adaptation of a recipe that was provided when I attended cookery classes at my local college. No recipe author was provided with the recipe but most of the recipes the tutor used were taken from chef or cooking textbooks.

    A few years ago I was a member of a local Bollywood dance group led by a wonderful Indian dance teacher and we had quite a few get-togethers to appreciate the Indian festival of lights Diwali. I prepared this adapted recipe for Chana Chaat many times and it always went down a treat especially with the dance teacher.

    This Indian inspired spicy chickpea recipe is really easy and quick to prepare. First the onion and cumin seeds are cooked with coconut oil. Although for those on oil-free diets veggie stock is an ideal oil subsitute.

    Next in the pan is some minced garlic and ginger, chilli powder, curry powder, turmeric powder, tomato paste and chopped fresh tomatoes. After a few minutes of cooking a little water is added along with two drained cans of chickpeas.

    To finish off the chickpeas a sauce is prepared which is simply mint sauce, tomato ketchup, mango chutney and garam masala mixed together. This flavour packed sauce is stirred through the chickpeas and cooked for a few more minutes. Fresh chopped coriander/cilantro is stirred through the finished Chana Chaat.

    Chana Chaat Stuffed Acorn Squash

    Chana Chaat can be served simply with fresh salad, a dollop of extra mango chutney and a few crackers. This would be a delicious starter for a special meal or a tasty light lunch or snack.

    three small oval glass dishes filled with spinach and chana chaat, small gold spoon and larger gold fork and spoon to side, black slate background with green patterned placemat, broken crackers to side.

    However, for a more substantial meal Chana Chaat is amazing as a veggie stuffing especially for acorn or butternut squash.

    To prepare acorn squash for stuffing is really easy and just a matter of deseeding the squash and roasting the squash until fork tender. To finish the squash is packed with filling and baked until its all hot and tasty.

    A sprinkle of grated vegan cheese, nutritional yeast flakes or even a few breadcrumbs or chopped nuts can be added to the top of the filled squash.

    If you prepare this recipe do pop back and let us know how you got on. All comments and feedback very much appreciated.

    Thanks so much.

    Jacq x

    How To Prepare Vegan Chana Chaat Chickpeas:

    • onions and cumin seeds cooking in pan with wooden spatula.
    • fresh chopped tomatoes, puree and spices added to onions and cumin seeds in pan with wooden spatula stirring the mixture.
    Cook the onions and cumin seeds in coconut oil for 8-10 minutes.

    Next pop in the garlic, ginger, chilli powder, curry powder, turmeric, tomato paste, and fresh tomatoes.
    • tomatoes and spices cooking in pan with spatula at side.
    • chickpeas added to tomato mix and cooked in pan.
    Give everything a good mix and cook for 2-3 minutes.

    Add the chickpeas and water and cook for a few more minutes.
    • mint sauce, tomato ketchup, mango chutney and spices mixed together in a small white pudding bowl with a silver fork.
    • sauce mixture added to cooked chickpea mixture and stirred to combine.
    Meanwhile mix together mango chutney, mint sauce, tomato ketchup and garam masala in a little bowl.

    Pour the sauce into the chickpeas and cook for a few minutes.

    Remove from the heat and season with salt and pepper to taste.
    • cooked spicy chana chickpeas in small glass bowl with silver spoon.
    To finish stir through the fresh chopped coriander/cilantro.

    How To Prepare Stuffed Chana Chaat Stuffed Acorn Squash

    Acorn squash can be replaced with butternut squash, courgette/zucchini, aubergine/eggplant, bell peppers, large tomatoes, large mushrooms and any other veggie that's suitable for filling with chickpea yumminess.

    Simply adjust the veggie's initial cooking time. Some veggies may suit better to being pre-boiled for a few minutes before stuffing and roasting.

    Such as parboiling cabbage leaves for a few minutes and using the Chana Chaat as a filling for a cabbage roll recipe.

    • 2 acorn squash sliced in half, scored and placed on baking tray.
    • squash placed face down on baking tray ready to bake.
    Half the acorn squash and scoop out the seeds. Sprinkle the insides with a little garam masala (optional)

    Score the insides of the squash and place face down on a baking tray.

    Place in the oven to cook for 30-35 minutes.
    • baked squash dusted with garam masala spice on baking tray.
    • baked squash in a blue casserole dish with spinach in each squash, glass bowl of chana chaat to front of photo.
    Once cooked the squash are ready to stuff with the Chana Chaat.

    Line each squash with spinach (optional).
    • four squash halves stuffed with spicy chickpeas in blue casserole dish.
    • grated vegan cheese sprinkled over stuffed squash.
    Stuff the acorn squash with Chana Chaat.

    Sprinkle over some shredded vegan cheese or sprinkle over some nutritional yeast flakes.

    Bake until the cheese melts and everything is piping hot.
    • stuffed squash served with small white dish of mango chutney with gold cutlery to side and garnished with fresh spinach.
    Optional: Serve the Chana Chaat stuffed acorn squash with extra mango chutney, fresh spinach and a sprinkle of red pepper flakes.

    Recipe Notes And FAQS

    How do I store leftover Chana Chaat?


    Leftovers can be stored in the refrigerator, within a covered container, for up to 3 days.

    Can I freeze leftover Chana Chaat?


    Yes. Freeze within a freezer and food safe container for up to 3-4 months. Defrost completely before enjoying chilled or reheated.

    How do I reheat leftover Chana Chaat?


    Leftovers can be placed in a non-stick pot/pan along with a little extra water to loosen up the sauce enough to be able to simmer gently until piping hot.

    Or enjoy leftover Chana Chaat chilled straight from the refrigerator.

    Is Chana Chaat good for meal prepping?


    Absolutely!

    Preparing a single or double batch of Chana Chaat is perfect for batch prepping.

    Chana Chaat is great addition to meal prepped salads, salad bowls, power bowls etc.

    Chana Chaat is also amazing as a tortilla wrap or sandwich filling for amazing work or school pack lunches.

    Or use as a chilled accompaniment for your favourite Indian meals throughout the week.

    Freeze what you don't use and defrost portions overnight ready to go for the next day.

    What can I serve with Chana Chaat?


    Chana Chaat can be enjoyed simply on its own as a delicious snack or light lunch.

    However tasty accompaniments are:

    * fresh spinach or salad leaves

    * crispy salad veggies

    * lentil crackers/crisps or chips (US)

    * poppadum's

    * chapatis/parathas/naan breads

    * 3 ingredient vegan flatbreads

    * roast veggies especially cauliflower roasted with garam masala spice mix

    * sweet potato chips/fries

    * rice

    * your favourite Indian curry

    * Bombay potatoes

    * extra mango chutney/mint sauce/lime pickle

    * plain vegan yogurt or mix a teaspoon of mint sauce or mango chutney through the yoghurt, chopped coriander is also tasty mixed through the yogurt

    * fresh chopped coriander/cilantro

    * toasted flaked almonds/peanuts/cashews

    * toasted sunflower/pumpkin seeds

    Is Chana Chaat suitable for gluten-free diets?


    Yes it is easy to prepare Chana Chaat as suitable for gluten-free diets.

    Do check all your spice seasonings to ensure that no flour or wheat ingredients were added to thicken the mix.

    Also check the tomato ketchup, mango chutney and mint sauce just to be safe that they are also free from gluten ingredients.

    If replacing the coconut oil with veggie stock do ensure that the stock is also gluten-free.

    stuffed squash with chana chaat served on grey speckled plate with small dish of mango chutney, spinach garnish, and gold fork, knife and small spoon, with silver circle mat, silver tinsel to side and a glimpse of a gold-red candle holder.
    Vegan Chana Chaat Chickpeas stuffed into acorn squash and roasted is a perfect dinner party dish that your guests will love.

    Or simply treat your family to a tasty flavour-packed special meal.
    small glass dish filled with chana chaat and spinach, broken crackers to side, black slate placemat/ featured image.

    Vegan Chana Chaat Chickpeas (With A Stuffed Acorn Squash Option)

    Print Recipe
    So delicious and easy to prepare.
    These spicy, sweet and tangy chickpeas will liven up your lunch menu!
    Serve on toasted bread, with fresh spinach or lettuce leaf cups, or stuff into delicious acorn squash for a dinner-party quality meal the whole family will love.
    Course Dinner, Side Dish, Starter
    Cuisine Indian
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Servings 4
    Calories 431
    Author Jacq

    Equipment

    • non-stick pan/skillet
    • small mixing bowl
    • Baking tray optional, for roasting squash

    Ingredients

    • 1 tablespoon coconut oil or your preferred oil, or replace with ½ cup of veggie stock
    • 2 cans chickpeas drained, 2x 400g/15oz cans/or 480grams cooked beans
    • 1 medium onion any variety, sliced and diced
    • 2 medium fresh tomato diced
    • 4 cloves garlic sliced or minced, use more cloves especially if the cloves are small, or use 2 teaspoons garlic powder or puree
    • 1 inch fresh ginger minced or fine grated, or replace with 1 teaspoon of ginger powder or 2 teaspoons of ginger puree
    • 1 tablespoon tomato puree paste
    • 1 teaspoon mild chilli powder or replace with medium or hot variety if liked
    • 1 teaspoon curry powder
    • 2 teaspoon cumin seeds
    • ½ teaspoon turmeric powder
    • ¼ teaspoon salt plus black pepper
    • 8 tablespoon water

    Mix together and add near the end of the spicy chickpeas cooking:

    • 2 tablespoon mango chutney plus extra to serve if liked
    • 2 tablespoons tomato ketchup
    • 2 teaspoon mint sauce
    • ½ teaspoon garam masala spice powder
    • 15 grams fresh coriander/cilantro chopped, including the stalks

    Stuffed Acorn or butternut squash, optional:

    • 2 whole acorn squash or 2 small butternut squash, halved and seeds scooped out
    • ½ teaspoon garam masala spice powder
    • 50 grams vegan cheese shredded, or replace with about ½-1 tablespoon of nutritional yeast flakes for each squash half
    • 50 grams fresh spinach more or less depending on size of squash, extra to serve may be liked
    Metric - US Customary

    Instructions

    Prepare the Chana Chaat:

    • Heat the oil or veggie stock in the non-stick pan over a medium heat.
    • Tip in the onions and cumin seeds and cook for 8-10 minutes until soft and gaining colour.
    • Next add the garlic, ginger, curry powder, mild chilli powder, turmeric, tomato puree and fresh chopped tomato.
      Sprinkle in ¼ teaspoon of salt and a good grinding of black pepper.
      Mix well and cook for 2-3 minutes, stirring.
    • Pour in the 8 tablespoons of water and chickpeas. Mix well and cook for a further 5 minutes, give it a stir every now and again.

    Meanwhile prepare the extra sauce:

    • Add the mint sauce, mango chutney, tomato ketchup and ½ teaspoon of garam masala to a little bowl, and mix well.

    Finish the Chana Chaat:

    • Pour and scrape in the mint sauce mix into the chickpeas. Mix until everything is combined and cook for 2-3 minutes.
    • Remove from the heat and stir through the fresh coriander. Taste the seasoning and add salt and pepper if necessary. I don't usually need any more seasoning but its all personal preference.

    Prepare acorn squash for stuffing: (optional)

    • Preheat the oven to 180 Fan/ 200 Celsius/ 392 Fahrenheit/Gas 6.
    • Half the squash and scoop the seeds out. Scrape away any stringy bits of squash to create a cavity suitable for stuffing.
    • Score the inside of the squash so that it looks like a grid. Sprinkle a few pinches of garam masala into each squash half.
    • Place the squash face down onto a baking tray, lined with greaseproof paper if required, and bake for 30-35 minutes until the squash is soft.
      Larger squash may require a few extra minutes for the inside to become fork tender.

    Prepare the stuffed squash:

    • Season the inside of the squash with salt and pepper.
    • Add a layer of fresh spinach to the insides of each squash.
    • Scoop up tablespoons of Chana Chaat and pack into each squash half.
    • Sprinkle with vegan grated cheese or nutritional yeast flakes.
      Alternatively replace with some flaked almonds, chopped cashews, chopped peanuts, breadcrumbs, crushed poppadum crumbs, etc.
    • Bake for 20-30 minutes or just until everything is heated through to piping hot and the cheese or topping is crispy and toasted.
      If the squash or chickpeas are chilled at the start of reheating then the time needed will be longer.

    Serve, optional:

    • Serve with extra spinach, extra mango chutney and other sides you may be having.
      A sprinkle of red pepper flakes is a tasty addition.
      Some vegan yogurt with a little mint sauce mixed through is also tasty accompaniment as are a few flatbreads or naans.

    Notes

    • Nutritional data is provided for guidance only and is not a strict calculation as ingredients vary.
    • Leftover Chana Chaat can be stored in the refrigerator within a covered container for up to 3 days.
    • Or freeze for up to 3-4 months.
    • Reheat leftovers by adding to a pan, along with a little water to loosen the sauce, and reheat over a medium heat until piping hot. Stir frequently. 
    • Leftovers can be enjoyed chilled straight from the refrigerator. All the flavours are so intense when chilled!
    • Use Chana Chaat as a veggie stuffing. Especially good are acorn or butternut squash. Bell peppers and courgettes/zucchini are also ideal.
    • Prepare cabbage rolls with the Chana Chaat filling.
    • For gluten-free Chana Chaat ensure that all the spices and sauces are free from gluten. And if using veggie stock instead of coconut oil choose a gluten-free stock.

    Nutrition

    Calories: 431kcal | Carbohydrates: 72g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1044mg | Potassium: 1405mg | Fiber: 16g | Sugar: 10g | Vitamin A: 2989IU | Vitamin C: 40mg | Calcium: 206mg | Iron: 6mg

    More Vegan Starters And Aperitif Recipes

    • vegan mini quiche cups on baking tray.
      Mini Vegan Quiche Cups
    • mug of tomato soup on green doily, brown plate with small milk jug and oatcakes, red pot with tomato soup to side on a brown trivet, basket to tomatoes to side, red tablecloth.
      Tasty Budget-Friendly Tomato Soup
    • close up of small soup tureen filled with vegan Scottish Cullen skink soup and second bowl to side with silver spoon to side sitting on a white doiley placemat, mini butter dish with slices of bread in distance, featured image.
      Vegan Traditional Scottish Cullen Skink Soup
    • close up of glass ramekin with tofu cocktail and lettuce, long glass plate under with croutons and cherry tomatoes, fish fork to side.Featured image.
      Vegan Prawn Tofu Cocktail

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Read More…

    These recipes are for everyone who loves traditional food but need easy, tasty, home-cooked vegan versions.

    All recipes are what my family actually eats day-to-day, and photos are taken just before we eat it!

    Our Most Popular Posts...

    • vegan fruit loaf cake on flowered cake plate with fork and on top of tartan napkin
      Vegan Fruit Loaf Cake (Traditional)
    • vegan school dinners sponge
      Vegan School Dinners Sponge (traybake)
    • Bowl of Mexican meatball soup with lemon wedge, wooden fork and knife, and colourful stripy background.
      Vegan Mexican Meatball Soup (Sopa De Albondigas)
    • Two bowls of vegan sausage pasta with skillet to side, and wooden background, small dish of chopped herbs.
      Vegan Sausage Pasta (With Pinto Beans And Red Peppers)

    Enjoy A Taste Of Traditional Scotland...

    • Scottish vegan traditional leek and potato soup in white bowl with small pan of toasted oats to side, water cup to side, and frilly placemat, featured image.
      Traditional Scottish Potato Leek Soup (With Toasted Oats)
    • close up of small soup tureen filled with vegan Scottish Cullen skink soup and second bowl to side with silver spoon to side sitting on a white doiley placemat, mini butter dish with slices of bread in distance, featured image.
      Vegan Traditional Scottish Cullen Skink Soup
    • white bowl of stovies, with bowl of mashed neeps above, salt and pepper shakers and fork and spoon to side, blue and white check background.
      Vegan Traditional Scottish Stovies (With Mashed Neeps)
    • vegan Scottish smiddy dumpling featured image, slices of cake on tartan napkin on circle chopping board, with tea towel with the text 'happy new year'.
      Vegan Scottish Smiddy Dumpling

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Affiliate Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 * Traditionalplantbasedcooking