Indian chickpea & vegetable soup

Indian chickpea & vegetable soup

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(47 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

    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



    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 (49)

oliviahonaker's picture

lovely texture and very warming and wholesome

lomasj's picture

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

emsmith's picture

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.

mandyjones59's picture

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.

miketheplum's picture

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.

bethocallaghan's picture

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

msmooo's picture

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.

mattockpr's picture

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

musling's picture

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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