Ringa ringa ringa!
As I’ve mentioned in previous blog posts, I truly am a #1 fan of Indian food. However, I find it somewhat of a letdown when I visit Indian restaurants and find myself waddling out bloated, uncomfortable, and feeling like my meal had an entire stick of butter in it. Eating in restaurants is most always risky business in the sense that even when you think you’re ordering something healthy, chances are it’s possibly been drowned in butter or oil, making it hard on your digestive tract. You never really know what really goes into your food unless you barge into the kitchen and supervise the making of your meal #awkward.
But Indian cuisine is more than butter chicken.
The Indian soup I bring you today is light and flavour-packed. This soup is high fiber, high antioxidant, low saturated fat and can be freezed for ultimate convenience. This soup also gets a gold star for giving your immune system the boost it deserves. No more running noses or sneezy wheezies. A special hurrah for green beans. Green beans (also called string beans) are actually legumes (which is a name typically designating chickpeas, lentils, red/white/black beans, Lima beans, etc.) that are picked whilst immature, which allows us to consume the pod as well as the contained beans. For very few calories, these green beans provide us with fiber (4 grams per cup), vitamin C, vitamin A and manganese (all players you want on your team 😉 ).
This sopita is perfect for bringing as a lunch to work. Disclaimer: Please do not hold me responsible if your colleagues drool with soup envy.
It’s a masterpiece for your mouth.
- 1 tbsp. extra virgin olive oil.
- 1 clove garlic, finely chopped
- 1 can chickpeas (roughly 540 ml)
- 1 medium onion, finely chopped
- 2 tbsp. garam masala spice blend
- 200 grams of green beans (each bean cut into 2-3 pieces)
- 3/4 bag of mini carrots, chopped
- 1 liter of vegetable broth
- 1/2 inch of ginger root, finely chopped
- Add olive oil to a frying pan and add in the garam masala spices, carrots, onion, green beans, ginger root and garlic clove. Stir often.
- Once onions are well cooked, add in the chickpeas and allow to heat.
- Add pan mixture to a larger pot containing vegetable broth. Mix well.
- Lunch/dinner is served. 🙂