Indian chickpea & vegetable soup

Indian chickpea & vegetable soup

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(49 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 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, questions and tips

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22nd Jun, 2012
We really didn't like this soup. We made the rosemary version, and it turned out really bland and watery - dreadful.
6th Mar, 2012
Pretty bland - even with a chili pepper added!
6th Jan, 2012
I read the reveiws so I added an extra tbsp of garam masala, cumin and a tin of tomatoes. it was lovely, my husband loved it!
22nd Nov, 2011
I made it exactly as the recipe says to try it out. It was quite tasty and lightly spiced. I did use some very fresh garam masala though. I will make it again but may add some potato or lentils as I prefer soups thicker.
jellyfish79's picture
9th Nov, 2011
I'll never try this again, even though the ideas of adding tomato paste, tumeric, corriander, etc sound like its saving grace.. bland is an understatement...
7th Nov, 2011
really nice idea, I had to add more spice though as following the recipe exactly was far too bland for my liking but i do love hot food! Added more garam masala, hot chilli powder, cumin, coriander and some tumeric. and also randomly a tbsp of ketchup aswell as a tsp of tomato puree as i find it gives a nicer after taste as just tomato puree can be a bit bitter. lovely soup though had popadoms with it :)
21st Oct, 2011
I added a freshly squeezed lemon juice and then it was very perfect.
18th Apr, 2011
Was Bit bland but added more garam masala, cumin and chopped coriander to garnish. Also added a couple of baby potatoes. Yummy to soak it up with sourdough bread...
6th Jan, 2011
I boiled red masoor lentils in the stock and then pureed it,I also used a few cumin seeds in the hot oil before adding the onions,ginger and garlic(love it so used a little extra),The result was a wholesome soup which everyone loved.
6th Jan, 2011
Excellent! I whizzed up the chick peas to try and disguise them as my family say they don't like them?? Other than that I left it as it was because I believe you cant critic a recipe if you change it.


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