Indian Chickpea & Vegetable Soup

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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the vegetable oil in a large saucepan over medium heat.

2. Add the chopped onion and cook for 5 minutes, stirring, until softened.

3. Stir in the grated ginger, chopped garlic and garam masala and cook for 1 minute until fragrant.

4. Pour in the vegetable stock and add the chopped carrots. Bring to the boil, then reduce to a simmer.

5. Simmer the carrots for 5 minutes, then add the drained chickpeas and chopped green beans.

6. Simmer for a further 4 minutes until the carrots and green beans are tender. Serve hot.