A low-fat Indian chickpea and vegetable side dish, perfect served with curries, rice or naan - ready in just 20 minutes
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
Instructions
1Heat the rapeseed oil in a large pan. Add the garlic, fry for 30 secs, then add the tikka masala curry paste and nigella seeds.
2Stir 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.
