Chicken masala soup

Method
Prep:15min  ›  Cook:20min  ›  Ready in:35min 

1. Heat the oil in a large, heavy-based saucepan or flameproof casserole over a medium heat. Add the onions and fry for 3 minutes, stirring. Add the garlic and continue stirring for about 2 minutes longer until the onions are softened, but not brown.
2. Reduce the heat slightly and stir in the spices. Continue stirring over a gentle heat for a few minutes so the spices release their aroma. Take care not to let the mixture burn.
3. Stir in the stock and tomatoes, with their juice, increase the heat and bring to the boil. Then reduce the heat to a gentle simmer.
4. Add the chicken, green beans and chickpeas to the pan, bring back to the boil, then reduce the heat, cover and leave the soup to cook gently for 8–10 minutes until the chicken is cooked through and the beans are just tender. Taste a bean to test if it is cooked and cut a piece of chicken in half to make sure it is no longer pink in the centre. Stir in the chopped coriander and season to taste. (If freezing the soup, add the coriander after reheating).
5. Ladle the soup into individual bowls, then add a tablespoon of yoghurt to each serving, sprinkle with a little cayenne pepper and garnish with sprigs of coriander.

variations

*Extra vegetables can be added for a chunkier soup. Sliced carrots, courgette or sweetcorn are ideal. *If you don't have a can of chickpeas, canned cannellini or red kidney beans, or green lentils would also work well.