Indian Chickpea Vegetable Soup Recipes

INDIAN CHICKPEA & VEGETABLE SOUP

Indian chickpea & vegetable soup image

Healthy, flavour-packed and low-cost, this soup's ideal for taking to work for lunch

Provided by Jennifer Joyce

Categories Lunch, Soup

Time 25m

Yield Makes 4 lunches

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 168 calories, Fat 6 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.66 milligram of sodium

CHICKPEA SOUP I

Chickpea Soup I image

This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.

Provided by Christine L.

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups peeled and chopped sweet potatoes
3 cups chicken broth
1 bay leaf
1 teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon paprika
1 tomato, chopped
1 (10 ounce) package frozen mixed vegetables
1 (15 ounce) can garbanzo beans, drained
salt to taste
ground black pepper to taste

Steps:

In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

Nutrition Facts : Calories 197.5 calories, Carbohydrate 29.6 g, Fat 6.1 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 570.2 mg, Sugar 3.7 g

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