Cook and Clean with Kate

Curried Chickpea and Vegetable Soup

Serves 4


I love this soup when I ‘m low on food in the fridge. It’s packed with protein and will keep you full up for ages. You don’t just have to use the vegetables I’ve suggested. Chose any other vegetables you have available. If you are making this in advance remember you will need to add a little more stock or water to the mixture before you re-heat it as chick peas are highly absorbent.

What you need

1 tbsp coconut oil
1 large onion, finely chopped

1 clove garlic, crushed
1 tsp ginger, finely chopped

1 tbsp garam masala
1 tbsp madras strength curry powder

2 carrots, finely chopped
400g tin of organic chickpeas (drained and rinsed)

1 litre of vegetable stock
150g fine green beans, ends removed and chopped in half
Approximately 100g washed spinach leaves

Salt and pepper

What you do

Heat the coconut oil over a medium heat in a deep frying pan.

Add the onion, garlic and ginger, turn the heat down and fry till softened which should take approximately five to seven minutes.

Add the garam masala and curry powder, stir and add a drop of water if the mixture looks to be sticking to the bottom of the pan.

Add the carrots, drained chickpeas and vegetable stock and simmer for 20 minutes.

Add the green beans and simmer for a further three- five minutes.

Add the spinach and a good pinch of seasoning to the soup.

Allow the soup to wilt, stir and serve.