Indian chickpea & vegetable soup

Indian chickpea & vegetable soup

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(56 ratings)

Prep: 10 mins Cook: 15 mins


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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  • 1 tbsp vegetable oil
  • 1 large onion, chopped



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

  • 1 tsp finely grated fresh root ginger



    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 carrots, quartered lengthways and chopped



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

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


  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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18th Feb, 2015
Lovely soup and not bland at all. I only made a couple of changes in that I did not have enough garam masala so swopped this for a tablespoon of Pataks Balti paste. I also added some frozen spinach and a potato as suggested by others. Really tasty and perfect for a work lunch.
1st Sep, 2014
What a lovely lunch - thoroughly enjoyed by one adult, a 4 year old and a 2 year old - did only use half the amount of garam masala as I thought it might be a bit too hot for them and it turned out great, seconds requested and clean plates all round. Just enough left for husband to take to work tomorrow.
22nd Jan, 2014
Lovely flavour. Really comforting. I added a cubed potato as well just to give it a little more substance. Worked well for a 5:2 diet 200 calorie lunch. Really filling.
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.
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: 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 :)
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
Easy to make but was a bit bland , will make again but will spice it up. Kept well in fridge for two days .
2nd Jul, 2013
So tasty! Will definitely make it again.
2nd Mar, 2013
Followed the recipe exactly, and it was truly heart-warming.
2nd Feb, 2013
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.


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