- 75g butter, softened
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
The same shape, but smaller than…
- 1 tbsp 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
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
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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.
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.
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.