Chickpea soup with coriander & lime

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• d143

  04 December 2007

  d143 rated this recipe

  

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• Beth

  22 March 2008

  Beth rated and commented on this recipe

  

  Nice - though I am not sure the butter added much to it.

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• Anne

  09 September 2008

  Anne rated and commented on this recipe

  

  I love this recipe! Friends are always really impressed when I make it for lunch. I never add the coriander butter however. it doesn't add anything, & keeps the fat content down.

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• EmmaH

  23 February 2009

  EmmaH commented on this recipe

  Not the tastiest soupt that I have made!! My partners reaction when he had a spoonfull said it all really. Not one I will be making again, it just tasted odd - bit like old boots! I also didn't see the relevance of the butter, plus it makes far too much, so you end up with this lump of lime butter in the fridge for weeks. Never mind, it ws worth a try because the recipie does actually sound quite nice.

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• Andy P

  26 January 2010

  Andy P rated this recipe

  

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• Belkey

  06 December 2010

  Belkey rated and commented on this recipe

  

  I have given my version of this 5 out of 5! Having read the comments, I didn't bother to make the butter and just added the coriander and lime zest to my soup at the end. I also diced two carrots and added those with the red pepper as I had loads that needed using up. Absolutely de-lish-ous!!!

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http://www.bbcgoodfood.com/recipes/3197/

http://www.bbcgoodfood.com/recipes/3197/

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Ingredients

• 75g butter , softened
• 2 tbsp chopped fresh coriander , plus extra to garnish
• finely grated zest and juice of 1 lime
• 1 tbsp sunflower oil
• 1 onion , finely chopped
• 1 red pepper , deseeded and finely chopped
• 2 garlic cloves , crushed
• 2 red chillies , deseeded and thinly sliced
• 1 tsp each ground coriander and cumin
• 2 x 410g cans chickpeas , drained and rinsed
• 1.2l vegetable stock

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian

Ingredients

• 75g butter , softened
• 2 tbsp chopped fresh coriander , plus extra to garnish
• finely grated zest and juice of 1 lime
• 1 tbsp sunflower oil
• 1 onion , finely chopped
• 1 red pepper , deseeded and finely chopped
• 2 garlic cloves , crushed
• 2 red chillies , deseeded and thinly sliced
• 1 tsp each ground coriander and cumin
• 2 x 410g cans chickpeas , drained and rinsed
• 1.2l vegetable stock

Per serving

450 kcalories, protein 18g, carbohydrate 39g, fat 26 g, saturated fat 10g, fibre 10g, salt 2.52 g

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