Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Chickpea soup with coriander & lime

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

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 450
  • Carbohydrates 39
  • Saturated Fat 10
  • Sugar 0
  • Protein 18
  • Fat 26
  • Fibre 10
  • Salt 2.52

Nutrition per serving

  • Calories 450
  • Carbohydrates 39
  • Saturated Fat 10
  • Sugar 0
  • Protein 18
  • Fat 26
  • Fibre 10
  • Salt 2.52

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

  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.

Suggested recipes from this collection...