Spiced rice and chickpea soup
1 medium, finely chopped
1 tbs, finely grated
2 clove(s), crushed
4 cup(s), (500ml)
2 medium, cut into 1cm pieces
Chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (1 x 400g)
Rice, white, dry
½ cup(s), (100g)
Frozen green peas
½ cup(s), (60g)
99% fat-free plain Greek yoghurt
⅓ cup(s), (80g)
- 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.
- 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.
- Add peas and beans and simmer, uncovered, for 5 minutes or until beans are tender. Serve soup topped with yoghurt and coriander.