Indian chickpea & vegetable soup

Ingreadient:

• 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

Direction

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.