Indian chickpea & vegetable soup
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
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.