Chickpea soup with coriander & lime

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Good Food

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Recipe by Good Food

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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.

Per serving

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

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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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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

Preperation 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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