Speedy red pepper chana masala

Speedy red pepper chana masala

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(5 ratings)

Prep: 5 mins Cook: 15 mins


Serves 4
A low-fat Indian chickpea and vegetable side dish, perfect served with curries, rice or naan - ready in just 20 minutes

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal215
  • fat4g
  • saturates1g
  • carbs39g
  • sugars12g
  • fibre5g
  • protein4g
  • salt0.5g


  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 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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Comments, questions and tips

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26th Nov, 2018
This has become my 'go to' weekday meal now. So fast, simple, delicious and filling! I also take some to work with some microwave rice and it always keeps me going for the day.
20th Feb, 2018
I would like BBC good food to stop putting curry recipes that involve jars of curry paste. It's not really a recipe, its very little more than just following the instructions on the back of the jar. I keep looking at curry recipes that look good from the pic and description then I am disappointed to see they are not full recipes
maggiebleksley's picture
8th May, 2018
I find quick, easy recipes like this very useful. We all have different needs and there has to be something for everybody.
4th Oct, 2015
Made this several times - both with jarred peppers and fresh (jarred are slightly sweeter). Really nice, particularly with some yoghurt.
RosieVimes's picture
23rd Sep, 2015
Quick & simple to make & packs plenty of flavour.
22nd Jan, 2015
This was delicious. I didn't have roasted red peppers so fried a chopped pepper in the oil. No nigella seeds either - but despite this the finished dish was five-star worthy. Very yummy as well as low fat and low calorie - what's not to like?
20th Oct, 2016
Is this suitable for being stored in the fridge/freezer and eating at a later date?
goodfoodteam's picture
1st Nov, 2016
Hi there,Thanks for your question. Yes, you can keep this in the fridge for a couple of days or, if you know you won't get through it, freeze it on day of cooking - although we think best results are achieved without freezing. We have a useful guide to leftovers with information about storing and reheating, plus a guide to freezing you may find of interest.
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