Indian chickpea & vegetable soup

Indian chickpea & vegetable soup

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(49 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Makes 4 lunches
Healthy, flavour-packed and low-cost, this soup's ideal for taking to work for lunch

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal168
  • fat6g
  • saturates0g
  • carbs23g
  • sugars10g
  • fibre6g
  • protein7g
  • salt0.66g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp finely grated fresh root ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 garlic clove, chopped
  • 1 tbsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 850ml vegetable stock
  • 2 large carrot, quartered lengthways and chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 400g can chickpea, drained
  • 100g green bean, chopped

Method

  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.

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Comments, questions and tips

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emilymcgovern
3rd Dec, 2013
I liked this but as others have commented, it does need some adjustments. But part of the beauty with soups is you can pretty much do as you wish to use up leftover veg etc. I used asparagus rather than green beans and butternut squash instead of chickpeas. I also added more spices but it was tasty. You could argue mine was a completely different recipe but this gave me great inspiration and was delicious.
julesthenorweegie
9th Nov, 2013
This was really tasty! I made it the other day when trying to use up some of the things in my kitchen cupboards, and the result was really good :) I posted it up on my blog, here: http://julesthenorweegie.blogspot.co.uk/2013/11/indian-chickpea-vegetable-soup.html I didn't use beans though, as I find that green beans takes something away from the rest of the flavours. Will definitely make this again :)
jesscalou
22nd Oct, 2013
Love this soup - so good on a cold evening! I've made it loads of times and tend to just throw in whatever veg I have in my fridge (brussel sprouts are really good in this soup!). Make sure you season it well, otherwise it could be a little bland - I also sometimes stir some mango chutney into it for extra flavour....
Star fire
1st Sep, 2013
3.05
Easy to make but was a bit bland , will make again but will spice it up. Kept well in fridge for two days .
donnamh
2nd Jul, 2013
So tasty! Will definitely make it again.
stonefruit
2nd Mar, 2013
5.05
Followed the recipe exactly, and it was truly heart-warming.
kathy535
2nd Feb, 2013
4.05
This was very nice. As previous posters have said this was bland I added a tsp each of ground coriander, cumin and hot chilli powder. I also added half a courgette because it was lying around! Lovely soup, filling and tasty.
philannette
9th Jan, 2013
5.05
I didn't have garam masala so used a good spoon of mild curry powder. Also used the tomato puree and added diced potato and peas and seasoned with salt and pepper. Loved it. Will definitely make again.
kyliellewellyn
15th Dec, 2012
2.05
As others have said, this recipe is quite bland. I doubled the garam masala and used peas instead of green beans. I also found it quite watery hen using this amount of stock - It's OK but nothing to shout about unfortunately
lizscott76
17th Jul, 2012
4.05
Lovely! I double the amount of garam masala, added some hot chilli powder and finished with a squeeze of lime and chopped coriander.

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