Chickpea soup with coriander & lime

broth chickpea chickpeas cumin ground coriander healthy lime limes make ahead red chilli red chillies red pepper red peppers soup winter

N/A

Source

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

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.