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Chickpea soup with coriander & lime

Chickpea soup with coriander & lime

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A star rating of 4 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal450
fat26g
saturates10g
carbs39g
sugars0g
fibre10g
protein18g
salt2.52g
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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

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.

Goes well with

Recipe from Good Food Vegetarian Christmas, December 2006

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A star rating of 4 out of 5.7 ratings
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