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Chickpea & Red Pepper Curry

Chickpea & Red Pepper Curry

serves about 5-6


1 400g tin chopped tomatoes

1 500g carton passata

1 420g tin chickpeas, drained

1 large red pepper (275g), sliced lengthways

2 onions (225g)

2 cloves garlic, crushed

1 tsp garam masala

1 tbsp ground cumin

1 tsp cumin seeds

1 tbsp turmeric powder

2 tbsp medium curry powder

1 tsp cinnamon

2 tsp chilli powder

1 tbsp vegetable stock powder – I used bouillon

small pinch cayenne pepper

2 tbsp olive oil


1. Firstly, finely slice the onions and add them into a pan on a medium-high heat with 2 tbsp oil and the cumin seeds. Fry for about 2 minutes. Then add in the sliced red pepper and garlic fry for another 2-3 minutes until the onions are golden.

2. Then, reduce the pan to a low-medium heat and add in the tin of chopped tomatoes, the passata, chickpeas, garam masala, ground cumin, turmeric, medium curry powder, cinnamon, chilli powder, vegetable stock and a small pinch of cayenne. Stir all of the mixture together, and continue to cook for about 10-15 minutes until the curry has heated through, the flavours have developed and the sauce has thickened. When this is done, remove from the heat and serve with rice or whatever else you like.



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