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Ingredients

Method

  • STEP 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.

RECIPE TIPS

EASY ITALIAN BROTH
Make this an Italian soup by swapping the ginger and garam masala for 1 tbsp chopped rosemary.

Recipe from Good Food magazine, February 2009

Goes well with

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A star rating of 4.1 out of 5.87 ratings
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