Photo: Cala
Indian chickpea & vegetable soup
9 ingredients
10 min + 15 min
Makes 4 lunches
openrecipes
Healthy, flavour-packed and low-cost, this soup's ideal for taking to work for lunch
Estimated Nutrition (whole recipe, rough)
366
Calories
10g
Protein
16g
Fat
47g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 chickpeas , drained
- 100g green beans , chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes