1 tbsp vegetable oil
1 large onion, chopped
1 tsp finely grated fresh root ginger
1 garlic clove, chopped
1 tbsp garam masala
850 ml vegetable stock
2 large carrots, quartered lengthways and chopped
400 g can chickpeas, drained
100 g green beans, chopped
1. Tip. Easy Italian broth. Make this an Italian soup by swapping the ginger and garam masala for 1 tbsp chopped rosemary.
2. 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.
3. 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.