Ad

Nutrition: per serving

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

Method

  • step 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.

  • step 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.

  • step 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.

Recipe from Good Food Vegetarian Christmas, December 2006

Ad

Comments, questions and tips (4)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.7 ratings

eleanormayo

A star rating of 5 out of 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

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…

anneyakka

A star rating of 5 out of 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

A star rating of 3 out of 5.

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

Ad
Ad
Ad