Spiced rice and chickpea soup
7
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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!
Ingredients
Olive oil
2 tbs
Brown onion
1 medium, finely chopped
Fresh ginger
1 tbs, finely grated
Garlic
2 clove(s), crushed
Garam masala
1 tbs
Vegetable stock
4 cup(s), (500ml)
Carrot(s)
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
⅓ cup(s), (80g)
Instructions
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.
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