2 teaspoonfuls of vegetable oil
1 chopped onion
1 teaspoonful of grated ginger
1 chopped garlic clove
2 teaspoonfuls of garam masala
Chilli flakes to taste
3/4 pint chicken stock
1 large chopped carrot
1/2 of a 14oz tin of chickpeas, drained
2 oz of chopped green beans
2 sticks of chopped celery
4 halved cherry tomatoes

Method
Heat the oil and fry the onion, ginger and garlic for one minute. Add the garam masala and chillies and give one more minute. Then add the stock and carrot. Simmer for 15 minutes then add the chickpeas. Use a stick blender to whize the soup a little or use a masher. Stir in the rest of the ingredients and simmer for 10 more minutes. Decorate with some fresh coriander if you have some.