A low-fat Indian chickpea and vegetable side dish, perfect served with curries, rice or naan - ready in just 20 minutes
- 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
MethodAdd the garlic, fry for 30 secs, then add the tikka masala curry paste and nigella seeds.
- 3 red peppers
- 85g sundried tomato from a jar or deli counter
- 1 garlic clove, chopped
- ½-1 red chilli
- handful basil leaves
- handful coriander leaves
- 6 tbsp olive oil
- 2 tbsp red wine vinegar
- Quarter and deseed the peppers, then place, skin-side up, on a grill pan. Grill until the skins are blackened, then transfer to a bowl and cover with foil until they are cool enough to handle. Strip off the skins and roughly chop the peppers.
- Roughly chop the tomatoes and garlic. Deseed and roughly chop the chilli. Put all the ingredients in a food processor with a good amount of seasoning. Blitz until finely chopped but not puréed. Tip into a bowl, cover and chill for up to 3 days. Bring to room temperature to serve.
- 400g penne
- 290g jar roasted red pepper, drained
- large handful flat-leaf parsley, plus a few chopped leaves to garnish
- 75g unsalted cashew
- 1 large garlic clove, roughly chopped
- 2 tbsp extra-virgin olive oil
- 50g Parmesan (or vegetarian alternative), grated
- Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
- Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.
- 50g butter
- 2 tbsp olive oil
- 2 soda farls, split lengthways, then cut in half to make 4 slices
- 2 garlic cloves, crushed
- 140g frozen spinach cubes, defrosted at room temperature
- 2 roasted red peppers, drained and chopped
- 150g ball mozzarella, drained and chopped
- Heat a frying pan on medium; add the butter and a little of the oil. Once it stops sizzling, add the soda farl slices and cook for 1 min on each side until lightly golden – you’ll have to do this in batches. Set aside.
- Add 1 tbsp oil to the pan. Stir in the garlic and cook for 30 secs, then add the spinach and cook for 1-2 mins until hot, stirring often. Season to taste.
- Heat the grill to medium. Spoon the spinach mixture onto each toasted farl, then pile the peppers and mozzarella on top. Season and lightly drizzle with olive oil. Pop under the grill and cook for 1-2 mins, until the cheese is bubbling. Serve immediately.