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Indian chickpea & vegetable soup

Indian chickpea & vegetable soup

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(47 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

    un-yun

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

  • 1 tsp finely grated fresh root 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

    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

    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 (49)

oliviahonaker's picture
5

lovely texture and very warming and wholesome

lomasj's picture
2

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
3

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
2

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
4

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
3

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
5

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
5

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

musling's picture
3

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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