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Recipe by Jennifer Joyce

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1. 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.

PER SERVING

168 kcalories, protein 7g, carbohydrate 23g, fat 6 g, saturated fat 0g, fibre 6g, salt 0.66 g

Latest comments and suggestions

• Muslingpige

  07 January 2009

  Muslingpige rated and commented on this recipe

  

  Nice but needed a little extra kick i.e. chili or more Garam Masala. Will probably add a potato or two next time for a more creamy texture.

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• Pierre Pioche

  08 January 2009

  Pierre Pioche rated and commented on this recipe

  

  Very good but used some leftover pumpkin in place of chickpeas. Delicious!! P

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• msmooo

  18 January 2009

  msmooo rated and commented on this recipe

  

  Made this soup last night, it was amazing. Since I had run out of carrots I chopped up a small courgette, but added a little tomato paste ( approx 1 tsp) to give a little sweetness, also 1/4 tsp tumeric more for the colour than flavour. Even better it is so.. easy to make.

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• Jo

  21 January 2009

  Jo rated this recipe

  

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• Beth

  22 January 2009

  Beth rated and commented on this recipe

  

  Not bad though slightlly bland. Would rather make the morrocan chickpea recipe. The idea of a little tomato paste sounds good though. Might try it with the rosemary 'italian mode' and suggested. Though that means leaving out my favourite bit - the ginger

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• Nead

  29 January 2009

  Nead rated this recipe

  

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• michael harrison

  01 February 2009

  michael harrison rated and commented on this recipe

  

  This is a superb recipe. I made this for lunch yesterday. I didn't bother putting in carrots, i substituted them for some small salad potatoes. I also added some tomatoe puree. Also i recommend putting more garam masla or even a splash of Tabasco.

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• Di

  05 February 2009

  Di rated this recipe

  

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• Mandy

  11 February 2009

  Mandy rated and commented on this recipe

  

  Thought this was rather tasteless, after I added more Garam masala and a tin of tomatoes it was good, but as it stands I would not make it again.

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• EmSmith

  12 February 2009

  EmSmith rated and commented on this recipe

  

  Agree with those who've said it's a little bland and needed a bit more kick. I added some extra cumin, coriander and a bit of fenugreek and that helped. I also added a sweet potato along with the carrot to bulk it out a bit.

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• jenny

  19 February 2009

  jenny rated and commented on this recipe

  

  very easy to make, but thought it was very bland.... won't make again so many other great soup recipes out there

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• oliviahonaker

  22 April 2009

  oliviahonaker rated and commented on this recipe

  

  lovely texture and very warming and wholesome

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• Liezel

  17 June 2009

  Liezel rated and commented on this recipe

  

  Bland and uninspiring

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• Melanie Day

  19 July 2009

  Melanie Day commented on this recipe

  Just made this soup and read the reviews half way through and was worried the soup would be bland. I used plenty of garam masala and fresh ginger and the soup was very flavoursom. I didnt have green beans so used a chopped green pepper at the end to add a bit of colour.

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• Vonnie01

  08 October 2009

  Vonnie01 rated and commented on this recipe

  

  I made this when my husband was having chemo and off his food -warming and nourishing meal which we both loved. I didn't have garam masala in stock so used Sambal Olek - mmm mmm!

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• slippery_chimp

  12 October 2009

  slippery_chimp rated this recipe

  

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• hubbahubster

  27 October 2009

  hubbahubster rated and commented on this recipe

  

  Really bland and watery. I used soya beans instead of green beans, but that shouldn't have made any difference. I added a generous dollop of tomato puree and a good teaspoon of lime pickle to try and pep it up – worked OK but next time I might add yogurt for richness.

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• lootin

  29 October 2009

  lootin commented on this recipe

  "made this soup and must say was very nice , warmed up the cockles on a cold night , i added a extra half tbls of garam masala , to spice things up a little ..but overall very nice soup"

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• SarahS

  30 October 2009

  SarahS rated and commented on this recipe

  

  This was so scrummy. Didn't have any green beans so added a handful of mixed frozen veg (pea, carrots, sweetcorn and green beans) to it. I blitzed it up with my hand blender and then served with a dollop of mango chutney on the top and a naan bread each for everyone, Dad & Hubby loved it and then i took it to work for dinner and the whole office were wanting to taste it!

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Ingredients

• 1 tbsp vegetable oil
• 1 large onion , chopped
• 1 tsp finely grated fresh root ginger
• 1 garlic clove , chopped
• 1 tbsp garam masala
• 850ml vegetable stock
• 2 large carrots , quartered lengthways and chopped
• 400g can chickpeas , drained
• 100g green beans , chopped

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Difficulty and servings

Makes 4 lunches

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Vegetarian, Vegan, Low-fat

Ingredients

• 1 tbsp vegetable oil
• 1 large onion , chopped
• 1 tsp finely grated fresh root ginger
• 1 garlic clove , chopped
• 1 tbsp garam masala
• 850ml vegetable stock
• 2 large carrots , quartered lengthways and chopped
• 400g can chickpeas , drained
• 100g green beans , chopped

PER SERVING

168 kcalories, protein 7g, carbohydrate 23g, fat 6 g, saturated fat 0g, fibre 6g, salt 0.66 g

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