Indian Chickpea and Vegetable Soup.

Ingredients

• 1 tablespoon Vegetable Oil
• 1 large Onion, chopped
• 1 teaspoon finely grated East End Ginger
• 1 Garlic clove, chopped
• 1 tablespoon East End Garam Masala
• 850ml Vegetable Stock
• 2 large Carrots, quartered lengthways and chopped
• 400g can East End Chickpeas, drained
• 100g Green Beans, chopped

Method

Heat the oil in a medium saucepan, and then add the onion, ginger and garlic. Fry for 2 minutes, then add the garam masala, give it 1 min more, then add the stock and carrots. Simmer for 10 minutes, and then add the chickpeas.

Use a stick blender to whiz 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.