Indian chickpea & vegetable soup By Dapur Sinolin

Indian chickpea & vegetable soup By Dapur Sinolin



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


  • 1 tbsp Sinolin cooking 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


  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.

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