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Indian chickpea & vegetable soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 4 lunches
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.
