Indian Chickpea & Vegetable Soup
Nutrition per serving
Calories | 355 kcal |
Protein | 12.7 g |
Carbs | 57.6 g |
Fats | 9.8 g |
Saturated Fat | 3.9 g |
Monounsaturated Fat | 1 g |
Polyunsaturated Fat | 1.1 g |
Sugars | 11.7 g |
Fiber | 8.9 g |
Sodium | 1,043 mg |
Ingredients
Vegetable Oil | |
Onion | |
Ginger | |
Garlic | |
Garam Masala | |
Vegetable stock/broth | |
Carrot | |
Chickpeas (Garbanzo Beans, Bengal gram), mature seeds, canned, drained solids | |
Green Beans (snap beans) | |
Flat Bread |
Preparation
Chop the green beans. Quarter the carrots lengthwise, then dice into small pieces.
Cooking
Heat the vegetable oil in a small pan or skillet over medium heat. Saute onion, garlic and ginger for about 2 minutes. Stir in garam masala and continue sauteing for another minute. Pour in stock and add carrots. Lower the heat and let the mixture simmer for about 8 minutes. Stir in chickpeas.
Transfer soup mixture into a blender and give it a few quick pulse or alternatively, use a stick blender. Return the soup on a pan, add chopped green beans and continue to cook over low heat for about 3 minutes. Serve soup with flat bread on the side.