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
100 g green beans, chopped
- Heat the oil in a medium saucepan then add the onion, ginger and garlic.
- Fry for 2 minutes then add the garam masala, give it 1 more minute, then add the stock and carrots. Simmer for 10 minutes then add the chickpeas.
- Use a stick blender to whizz the soup a little. Stir in the beans and simmer for 3 minutes.
- Pack into a flask or, if you’ve got a microwave at work, chill and heat up for lunch. Great with naan bread.