Indian Chickpea & Vegetable Soup
This hearty and aromatic ginger and chickpea soup is a comforting delight perfect for lunchtime. The blend of fragrant spices, tender vegetables, and protein-rich chickpeas create a wholesome and flavorful dish that will warm you up on a chilly day. Enjoy a satisfying and tasty meal either at home or conveniently pack it for a flavorful lunch at work. Serve with a side of soft and warm naan bread for a delicious meal experience.
— Constant Cookbook
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
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.
Cook Time
15M
Prep Time
PT10M
Yield
Makes 4 lunches
Nutrition
- Calories: 168 calories
- Fat Content: 6 grams fat
- Carbohydrate Content: 23 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.66 milligram of sodium
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