INDIAN CHICKPEA SOUP RECIPES

Name: Indian chickpea & vegetable soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Makes 4 lunches
Cuisine: Indian
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

INDIAN CHICKPEA & VEGETABLE SOUP RECIPE | BBC GOOD FOOD

Indian chickpea & vegetable soup recipe | BBC Good Food image

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

Provided by Jennifer Joyce

Categories Lunch, Soup

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

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, FatContent 6 grams fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 6 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.66 milligram of sodium

SPICY CHICKPEA SOUP RECIPE - PAM ANDERSON | FOOD & WINE

Spicy Chickpea Soup Recipe - Pam Anderson | Food & Wine image

Chickpeas are rich in both types of dietary fiber, which are important for maintaining heart health and for stabilizing blood sugar levels. Pam Anderson uses them as the base for this Indian-flavored creamy (though cream-free) soup, which she prepares by first pureeing it, then simmering it, to save time. "Pureed beans give you richness without having to enrich the soup," she says. Slideshow: More Healthy Soup Recipes

Provided by Pam Anderson

Total Time 30 minutes

Yield 6

Number Of Ingredients 11

Ingredients

Two 19-ounce cans chickpeas, drained
One 13.5-ounce can light coconut milk
One 14.4-ounce can whole tomatoes, drained and chopped (1/2 cup)
1/4 cup naturally sweetened apple juice
1/4 cup cilantro leaves
1/2 teaspoon garam masala
1/2 teaspoon ground ginger
1 cup chicken stock or low-sodium broth
Salt and freshly ground black pepper
1/4 cup plain low-fat yogurt
2 scallions, green parts only, thinly sliced

Steps:

In a blender, combine the drained chickpeas with the coconut milk, chopped tomatoes, apple juice, cilantro leaves, garam masala and ground ginger and puree the mixture until smooth.
Transfer the puree to a medium saucepan. Stir in the chicken stock and bring to a simmer over moderately high heat. Season with salt and black pepper. Ladle the soup into bowls, top with the yogurt and scallion greens and serve.

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