1 tbsp olive oil 

1 large onion, chopped

1-2 cloves of garlic, chopped

1 tsp freshly grated ginger

1 tbsp garam masala

850 mL vegetable stock

2 large carrots, quartered lengthways and chopped

400 g canned chickpeas, drained 

100 g green beans (fresh or frozen)

Fresh coriander, chopped – to serve 



  1. Heat oil in a medium saucepan, then add the chopped onion, garlic and ginger
  2. Sauté for 2 min then mix in the garam masala. Add the stock, carrots and simmer for 10 min then add 2/3 of the chickpeas.

  3. Use a stick blender to blitz the soup a little leaving bite sized pieces of carrots. Add the rest of the chickpeas and green beans. Simmer for 2-3 min. Sprinkle with chopped fresh coriander and serve. ​