Indian chickpea & vegetable soup

Indian chickpea & vegetable soup

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(52 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 carrots, 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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Abi96
17th May, 2017
5.05
Added 1 red chilli with seeds to the dish and a cup full of peas, the spice was amazing, left me with a runny nose and a full tummy! Goes lovely with a side of naan bread :)
Ajshelton16
2nd May, 2017
5.05
Great recipe, I added a good handful of chopped corriander and a squeeze of lime just to lift the dish. Will probably add a fresh chilli next time for some added heat.
pinkkann
18th Jan, 2017
2.55
Hmm. Didn't really enjoy this. I thought there was way too much garam masala. If I made it again I would halve or even quarter this and change it for curry powder or a mix of cumin, chilli and cardamom. Very filling though. I don't like green beans much so added spinach instead, which worked out well.
Jennifer Lucy
28th Nov, 2016
5.05
I made this yesterday and it was delicious, with 3 portions left for lunches on my 5:2 fasting days. I used olive oil (simply because I never use vegetable oil), didn't blend it (I like texture/chuckiness!) and used Brussels sprouts as I read one of the other comments and like them much better than green beans. I didn't change anything else and it was lovely. Thank you.
NessyG
24th Nov, 2016
When I read the recipe I thought it sounded tasty but would be even better with a few very simple tweaks....to start, I doubled the amount of ginger and added some chilli, at the same time as the carrot, I added two sticks of diced celery, then added a can of tomatoes and a can of lentils with the chickpeas. At the very end, I decided to added some diced steamed chicken. It was delicious and really easy and I'll make it again!
jessicarichardson
23rd Feb, 2016
2.55
This was easy to make, healthy and tasted ok. It smelt amazing when it was cooking, but once I added the chickpeas, the gingery flavour got lost somehow. Maybe I didn't cook the garam masala spices properly. There was enough soup for 4 generous servings, so the two of us ate it over two lunches. The second time we added a tin of tomatoes, which made it taste very nice. I will make this again with the tomatoes and might try the suggestions of using parsnips too.
Bigspottedcat's picture
Bigspottedcat
8th Nov, 2015
Delicious. Cheap. Healthy. Do add 1 tsp cumin and 1 tsp chilli.
elciruelo
6th Nov, 2015
Fantastic lunch idea. My husband & I are watching our weight at the moment and wanting to eat healthily and so gave this a try. Taking heed of what previous people have said about the level of spice/seasoning, I added ground cumin, coriander and a pinch of chilli powder. No problems then. It was filling, tasty and ticked all the boxes as far as we were concerned. Tasted even better the next day too!
oliviaindia
10th Mar, 2015
SO bland, will never make it again. I noted the below comments and added coriander, cumin, chilli powder, tumeric, a chilli and peas... but it was still so watery and bland. Very disappointed.
Squidge180
18th Feb, 2015
5.05
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.

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