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

Nutrition per serving

  • kcal 450
  • fat 26g
  • saturates 10g
  • carbs 39g
  • sugars 0g
  • fibre 10g
  • protein 18g
  • salt 2.52g


  • 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


  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.

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