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Photo of Spiced rice and chickpea soup by WW

Spiced rice and chickpea soup

Total Time
45 min
15 min
30 min
As you inhale the aromatic spices in this exotic soup you’ll be transported far away from the office and unfinished chores – at least until lunchtime is over!


Olive oil

2 tbs

Brown onion

1 medium, finely chopped

Fresh ginger

1 tbs, finely grated


2 clove(s), crushed

Garam masala

1 tbs

Vegetable stock

4 cup(s), (500ml)


2 medium, cut into 1cm pieces

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g)

Rice, white, dry

½ cup(s), (100g)

Frozen green peas

½ cup(s), (60g)

Green string beans

100 g

Fresh coriander

½ cup(s)

99% fat-free, plain Greek yoghurt, unsweetened

cup(s), (80g)


  1. Heat oil in a medium saucepan over medium-high heat. Cook onion, ginger, garlic and garam masala, stirring, for 4–5 minutes or until onion has softened.
  2. Add stock, 1 cup (250ml) water, carrot, chickpeas and rice. Bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until rice is just tender.
  3. Add peas and beans and simmer, uncovered, for 5 minutes or until beans are tender. Serve soup topped with yoghurt and coriander.


TIP: Used in Indian cooking, garam masala is a ground spice blend that usually includes pepper, caraway seeds, fennel seeds, cardamom, cinnamon and cloves. Find it in the spice aisle of most supermarkets.Soup suitable to freeze (without toppings) for up to 3 months.