From BBC More One-pot recipes
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
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
For a soup that’s a bit different and packs a bit of a kick, this is a pretty good recipe. And if you are like me and you love all things spicy, this is brilliant!
I didn’t use a stick blender to whizz the soup so it’s not as thick as it should be at least according to the recipe. Reason is simple. I don’t have one (which leads on to the next question which is should I get one? Jury is still out on this.) Anyway if you want something less thick, the obvious answer is don’t use a stick blender!
To make it a bit meatier and because I have leftover bacon from the coddled pork, I added two slices of bacon to the soup. FYI.