Chick Pea Soup

• 4 ounces dried chick peas -- soaked overnight, rinsed and drained
• 1 carrot, peeled and diced
• 1 stick celery, sliced
• 1 clove garlic, crushed
• 1 red pepper, diced
• 2 teaspoons garam masala
• 1 teaspoon chilli powder
• 1 teaspoon grated fresh ginger root
• Salt and freshly ground pepper
• 1 pint vegetable stock

Bring the chick peas to a boil in plenty of unsalted water. Boil fast for 10 minutes, drain. Place in a non-stick pan with the vegetables and cook gently for a few minutes. Stir in the spices and ginger and lastly add the stock. Season. Bring to the boil, cover and simmer for 35-40 minutes or until the chick peas are cooked.

• Yields: 3-4 servings
• Preparation Time: 1 hour and 20 minutes