Indian Chickpea
SERVINGS: 4
INGREDIENTS:
Low-cal oil
1 large onion, chopped
1 tsp grated fresh root ginger
1 garlic clove, chopped
1 tbsp garam masala
650ml vegetable stock
2 carrots, quartered lengthways + chopped 400g canned chickpeas
Half a tin of chopped tomatoes
METHOD
1. Spray the low-cal oil into a medium saucepan and heat, then add the onion, ginger and garlic. Cook for 2 minutes, then add the garam masala, stir and give it 1 minute more.
2. Add the stock, tomatoes and carrots. Simmer and stir for 10 minutes until carrots are cooked. Add the chickpeas and heat through. You can either blitz or leave it whole. Ladle into bowls and serve immediately.