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Speedy red pepper chana masala

Speedy red pepper chana masala

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal215
low infat4g
saturates1g
carbs39g
sugars12g
fibre5g
protein4g
salt0.5g
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Ingredients

  • 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

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.

Goes well with

Recipe from Good Food magazine, January 2015

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Overall rating

A star rating of 4 out of 5.5 ratings
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