Healthy, flavour-packed and low-cost, this soup’s ideal for taking to work for lunch
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 carrot, quartered lengthways and chopped
- 400g can chickpea, drained
- 100g green bean, chopped
Instructions:
- 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.
Indian chickpea & vegetable soup • Yield: 4 servings
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 carrot, quartered lengthways and chopped
- 400g can chickpea, drained
- 100g green bean, chopped
Indian chickpea & vegetable soup Nutrition Facts:
• Diet: Balanced
• Calories: 42.98
• Fat: 26.65
• Carbs: 43.93
• Protein: 33.86
• Cholesterol: 0.00
• Calcium: 37.62
• Sodium: 51.24* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.