Chickpea Soup With Coriander & Lime
This recipe for creamy coriander and lime chickpea soup is packed with aromatic flavors and a hint of heat from red chilies. The buttery, zesty butter slice melts beautifully into the velvety soup, making each spoonful a burst of savory goodness. Garnish with extra fresh coriander and sliced chili for a finishing touch that adds color and extra kick to this delightful dish. Serve this comforting soup with warm pita bread for a satisfying meal that will warm you up from the inside out.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 450 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Fiber Content: 10 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 2.52 milligram of sodium
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