Chickpeas and bell peppers are cooked with aromatics and warm Indian spices in a rich, savory curry sauce made from passata and chopped tomatoes. This is a really quick and simple meal to make, clocking in at under 30 minutes. It is perfect with rice or any grain.

Chickpea and Red Pepper Curry [Vegan, Gluten-Free]

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  • 1 14.5-ounce can chopped tomatoes
  • 1 17.6-ounce carton tomato purée
  • 1 14.5-ounce can chickpeas, drained
  • 1 large red bell pepper, sliced lengthways
  • 2 onions
  • 2 cloves garlic, crushed
  • 1 teaspoon garam masala
  • 1 tablespoon ground cumin
  • 1 teaspoon cumin seeds
  • 1 tablespoon turmeric powder
  • 2 tablespoons medium curry powder
  • 1 teaspoon cinnamon
  • 2 teaspoons chili powder
  • 1 tablespoon vegetable stock powder
  • A small pinch of cayenne pepper
  • 2 tablespoons olive oil


  1. Firstly, finely slice the onions and add them into a pan on a medium-high heat with 2 tablespoons oil and the cumin seeds. Fry for about 2 minutes. Then add 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, chili 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 flavors have developed and the sauce has thickened. When this is done, remove from the heat and serve with rice or whatever else you like.

Nutritional Information

Total Calories: 1485 | Total Carbs: 240 g | Total Fat: 48 g | Total Protein: 53 g | Total Sodium: 4272 g | Total Sugar: 109 g Per Serving: Calories: 297 | Carbs: 48 g | Fat: 10 g | Protein: 11 g | Sodium: 854 mg | Sugar: 22 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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