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Indian chickpea & vegetable soup

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

  • Prep: 10 mins
    Cook: 15 mins
  • Makes 4 lunches
  • Easy
  • Makes 4 lunches
  • Easy
  • Calories 168
  • Carbohydrates 23
  • Saturated Fat 0
  • Sugar 10
  • Protein 7
  • Fat 6
  • Fibre 6
  • Salt 0.66

Nutrition per serving

  • Calories 168
  • Carbohydrates 23
  • Saturated Fat 0
  • Sugar 10
  • Protein 7
  • Fat 6
  • Fibre 6
  • Salt 0.66

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 chickpeas, drained
  • 100g green beans, chopped

Tip

Easy Italian broth
Make this an Italian soup by swapping the ginger and garam masala for 1 tbsp chopped rosemary.

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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