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PLATES: 4 SERVINGS

CAL: 2.096 CAL

DURATION: 25 MIN

TIPP: WASH ALL THE VEGGIES WELL

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)

  • 400grams Canned chickpeas (drained)

  • 100g green beans (chopped)

Preparation steps

STEP 1

 

Heat the oil in a medium saucepan, then add the onion, ginger and garlic.

STEP 2

 

Fry for 2 mins, then add the garam masala, give it 1 min more, then add the stock and carrots.

 

STEP 3 

 

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.

STEP 4 

 

Serve it with tasty backed Naan bread.

Indian Chickpea Veggie Soup