Chickpea soup with coriander & lime

Chickpea soup with coriander & lime

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

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Vegetarian

Vegetarian

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.

Per serving

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

Recipe from Good Food magazine, Vegetarian Christmas 2006.

Latest comments and suggestions

  • 04 December 2007

    d143 rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 22 March 2008

    Beth rated and commented on this recipe

    3 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 09 September 2008

    Anne rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Vegetarian

Vegetarian

Ready in 20 minutes

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
Send to a friend Print this recipe Add to your binder

Per serving

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

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.

Subscribe to Good Food

Good Food Magazine

Subscribe to Good Food and enjoy inspired recipes delivered to your door every month. Order today and receive your first 3 issues for just £3. Order today!

Shows

BBC Good Food shows

Looking forward to this year's Good Food shows? Find out everything you need know, from dates to ticket prices here.

Foodie TV

Food on TV

TV listings on
Radio Times

Saturday Kitchen, BBC1, Saturdays at 10am.

The Food Programme, Radio 4, Sundays at 12.30pm.

Shopping

Shopping

Buy one Le Creuset casserole and get one free! Only £105 with free p&p.

For more great buys visit Lifestyles direct.