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
  • Easy

Nutrition per serving

  • kcal 168
  • fat 6g
  • saturates 0g
  • carbs 23g
  • sugars 10g
  • fibre 6g
  • protein 7g
  • salt 0.66g


  • 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


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


  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.

Suggested recipes from this collection...