Indian chickpea & vegetable soup

Indian chickpea & vegetable soup

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(78 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


  • 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 carrots, 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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30th Dec, 2019
Having read the previous comments I made a few tweaks and love the soup! Added 2 tbsp Garam Masala, 1 tsp ground fenugreek and 0.5tsp ground coriander. Also added a small cubed potato to chunk it out and swapped the beans for peas as that’s all I had in! I removed about 500ml and blended smooth, so it was quite thick once stirred back through.
1st Dec, 2019
Lovely and flavorful. This is a keeper!!! I used a high quality boxed stock, not a broth. And fresh, strong garam masala. Be sure to blend some of the chickpeas, with a stick blender. My family has loved this for several years.
13th Oct, 2019
A great soup for a cold winter day when you are fighting the sniffles. Made just as the recipe said, but added a fresh chopped chilli. Used a good garam masala from an Indian grocer. Doesn’t need anything else - a good cheap quick recipe.
Amy Thompsett's picture
Amy Thompsett
26th Aug, 2018
Before making this I saw the mixed reviews so I think it must all depend what kind of stock you use and seasoning perhaps - I thought it was delicious! I added a birds eye chilli (just the one was enough!) and a red pepper. Really tasty, cheap and healthy.
23rd Sep, 2017
Made this exactly to how the recipe asks. Extremely bland, but definitely healthy lol...
AbiLewis96's picture
17th May, 2017
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 :)
2nd May, 2017
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.
18th Jan, 2017
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
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.
24th Nov, 2016
When I read the recipe I thought it sounded tasty but would be even better with a few very simple 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!


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