Speedy red pepper chana masala

• rapeseed oil↗1 tbsp 1 tbsp
• garlic cloves↗3 3

  thinly sliced

• tikka masala curry paste↗3 tbsp 3 tbsp
• nigella seeds2 tsp 2 tsp
• can chopped tomatoes400g 400g
• can chickpeas↗400g 400g
• jar roasted red peppers↗460g 460g

  drained and chopped

Step-by-step instructions

1. 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. 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.