Reviewed by: Lisa Donaldson, APD, M.Nutr&Diet, B.Edu
There is actually nothing better than a hot soup on a cold night. Warm your evenings with this free Voome Indian Chickpea Soup recipe.
Serves 4 l Prep Time 20 mins l Cooking Time 40 mins l 320 Calories
2 Tablespoons Olive Oil (40g)
1 Onion (89g), chopped
2 Cloves Garlic (6g), crushed
1/2 Teaspoons Garam Masala (1g)
4 Cups Liquid Vegetable Stock (1000g)
3 Carrot (183g), halved lengthways, then sliced
3 Celery Stalk (120g), sliced
3 Turnip (366g), diced
2 X 400g cans Canned Chickpeas (560g), rinsed
150g Green Beans, trimmed, then sliced
80g Baby Spinach
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add garlic and garam masala and cook, stirring, for 30 seconds.
- Pour in stock and 4 cups (1L) water. Add carrots, celery and turnip, and bring to the boil. Reduce heat to low and simmer, covered, for 30 minutes.
- Add chickpeas and beans and simmer for a further 5 minutes. Stir in spinach leaves.
- Ladle into bowls and season with freshly ground black pepper.