Speedy red pepper chana masala
By Cassie Best
A low-fat Indian chickpea and vegetable side dish, perfect served with curries, rice or naan – ready in just 20 minutes
- Serves 4
Nutrition per serving
- 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
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.
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.