Speedy red pepper chana masala

A low-fat Indian chickpea and vegetable side dish, perfect served with curries, rice or naan – ready in just 20 minutes

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 215
  • fat 4g
  • saturates 1g
  • carbs 39g
  • sugars 12g
  • fibre 5g
  • protein 4g
  • salt 0.5g


  • 1 tbsp rapeseed oil
  • 3 garlic cloves, thinly sliced
  • 3 tbsp tikka masala curry paste
  • 2 tsp nigella seeds
  • 400g can chopped tomatoes
  • 400g can chickpeas
  • 460g jar roasted red peppers, drained and chopped


  1. Heat the rapeseed oil in a large pan. Add the garlic, fry for 30 secs, then add the tikka masala curry paste and nigella seeds.

  2. Stir for another 30 secs, then add the chopped tomatoes, chickpeas and roasted red peppers. Simmer for 10 mins, adding a splash of water if it looks too thick.

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