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
- Heat oil in a medium saucepan, then add the chopped onion, garlic and ginger
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.
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.