This healthy curried beetroot soup with spiced chickpeas is low in calories and packs a punch of flavour and nutrients. Get your dinner and vitamins all in one!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the spiced chickpeas
1 tbsp coconut oil
2 tbsp garam masala
1 tsp chilli flakes
1 cup tinned chickpeas
Salt and pepper
For the beetroot soup
1 tbsp coconut oil
1 onion, peeled and diced
2 cloves garlic, peeled and crushed
1 tbsp peeled and grated ginger
500 g beetroot, peeled and chopped
1½ tbsp curry powder
1 tsp salt
½ tsp ground turmeric
½ tsp ground cumin
¼ tsp ground cinnamon
¼ tsp cayenne pepper
500 ml vegetable stock
½ cup plain yoghurt

METHOD
For the spiced chickpeas
1. Heat the coconut oil in a pan. Fry the garam masala and chilli flakes for 1 minute, until fragrant.
2. Add the chickpeas and fry over medium heat for 5 minutes. Season.
For the beetroot soup
1. Heat the coconut oil in a pan. Fry the onion, garlic and ginger until golden.
2. Add the beetroot and spices. Cook for 5 minutes, stirring occasionally.
3. Add the vegetable stock and bring to the boil over medium heat. Cook for 20 minutes, or until the beetroot is tender.
4. Add the yoghurt. Blend the soup until smooth and creamy.
5. To serve, ladle the soup into bowls and add spiced chickpeas on top.