Speedy red pepper chana masala
Serves 4
Easy
Prep:
Cook:
A low-fat Indian chickpea and vegetable side dish, perfect served with curries, rice or naan - ready in just 20 minutes
Skip to ingredients
- 1 tbsp rapeseed oil
- 3 garlic clovesthinly sliced
- 3 tbsp tikka masala curry paste
- 2 tsp nigella seeds
- 400g can chopped tomatoes
- 400g can chickpeas
- 460g jar roasted red peppersdrained and chopped
Nutrition: per serving
- kcal215
- fat4glow
- saturates1g
- carbs39g
- sugars12g
- fibre5g
- protein4g
- salt0.5g
Method
step 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.
step 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.