Chickpea soup with coriander & lime

Chickpea soup with coriander & lime

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(6 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
A thick warm soup with a zesty taste - your vegetarian friends will thank you for the recipe too!

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal450
  • fat26g
  • saturates10g
  • carbs39g
  • sugars0g
  • fibre10g
  • protein18g
  • salt2.52g
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Ingredients

  • 75g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp chopped fresh coriander, plus extra to garnish
  • finely grated zest and juice of 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 red pepper, deseeded and finely chopped
  • 2 garlic clove, crushed
  • 2 red chilli, deseeded and thinly sliced
  • 1 tsp each ground coriander and cumin
  • 2 x 410g cans chickpeas, drained and rinsed
  • 1.2l vegetable stock

Method

  1. Cream together the butter, fresh coriander, lime zest and seasoning. Spoon onto greaseproof paper and roll up into a sausage shape. Place in the freezer.

  2. Heat oil in a pan, then fry onion for 2-3 mins until softened. Add pepper, garlic and 1 chilli. Cook for 2-3 mins, stirring, then add ground coriander and cumin and cook for a further min.

  3. Stir in chickpeas and stock. Bring to the boil, then simmer, uncovered, for 15 mins. Whizz with a hand blender until smooth. Return to the pan to heat through. Stir in the lime juice, then season. Serve topped with a slice of the butter, remaining chilli and fresh coriander. Serve with warm pitta bread.

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Comments (4)

eleanormayo's picture
5

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!!!

beetlebug190683's picture

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.

anneyakka's picture
5

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.

bethocallaghan's picture
3

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

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