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PLATES: 4 SERVINGS
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CAL: 2.096 CAL
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DURATION: 25 MIN
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TIPP: WASH ALL THE VEGGIES WELL
Ingredients
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1 tbsp Vegetable oil
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1 large Onion (chopped)
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1 tsp Finely grated fresh root ginger
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1 Garlic clove (chopped)
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1 tbsp Garam masala
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850ml Vegetable stock
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2 large Carrots (quartered lengthways and chopped)
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400grams Canned chickpeas (drained)
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100g green beans (chopped)
Preparation steps
STEP 1
Heat the oil in a medium saucepan, then add the onion, ginger and garlic.
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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.
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STEP 4
Serve it with tasty backed Naan bread.
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Indian Chickpea Veggie Soup
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