Beet, spinach & goat’s cheese couscous
Perfect for packed lunches, this colourful, filling salad transports really well
Indian chickpea & vegetable soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 4 lunches
Skip to ingredients
- 1 tbsp vegetable oil
- 1 large onionchopped
- 1 tsp finely grated fresh root ginger
- 1 garlic clovechopped
- 1 tbsp garam masala
- 850ml vegetable stock
- 2 large carrotsquartered lengthways and chopped
- 400g can chickpeadrained
- 100g green beanchopped
Nutrition: per serving
- kcal168
- fat6g
- saturates0g
- carbs23g
- sugars10g
- fibre6g
- protein7g
- salt0.66glow
Method
step 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.
