- 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 chickpea , drained
- 100g green bean , chopped
- STEP 1
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.
EASY ITALIAN BROTH
Make this an Italian soup by swapping the ginger
and garam masala for 1 tbsp chopped rosemary.
Goes well with
Recipe from February 2009, February 2009