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Indian chickpea & vegetable soup

Indian chickpea & vegetable soup

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A star rating of 4.1 out of 5.86 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 4 lunches

Healthy, flavour-packed and low-cost, this soup's ideal for taking to work for lunch

  • Freezable
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal168
fat6g
saturates0g
carbs23g
sugars10g
fibre6g
protein7g
low insalt0.66g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 large onion , chopped
  • 1 tsp finely grated fresh root ginger
  • 1 garlic clove , chopped
  • 1 tbsp garam masala
  • 850ml vegetable stock
  • 2 large carrots , quartered lengthways and chopped
  • 400g can chickpea , drained
  • 100g green bean , chopped

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.

Goes well with

Recipe from Good Food magazine, February 2009

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Overall rating

A star rating of 4.1 out of 5.86 ratings
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