PLATES: 4 SERVINGS
CAL: 2.096 CAL
DURATION: 25 MIN
TIPP: WASH ALL THE VEGGIES WELL
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)
400grams Canned chickpeas (drained)
100g green beans (chopped)
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.
Serve it with tasty backed Naan bread.