Make this an Italian soup by swapping the ginger
and garam masala for 1 tbsp chopped rosemary.
Heat the oil in a medium saucepan, then add
the onion, ginger and garlic. Fry for 2 mins,
then add the garam masala, give it 1 min
more, then add the stock and carrots. Simmer
for 10 mins, then add the chickpeas. Use a stick
blender to whizz the soup a little. Stir in the
beans and simmer for 3 mins. Pack into a flask
or, if you’ve got a microwave at work, chill and
heat up for lunch. Great with naan bread.