Chickpea Soup With Coriander Lime Recipes
CHICKPEA SOUP WITH CORIANDER & LIME
A thick warm soup with a zesty taste - your vegetarian friends will thank you for the recipe too!
Provided by Good Food team
Categories Lunch, Soup
Time 30m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 450 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 10 grams fiber, Protein 18 grams protein, Sodium 2.52 milligram of sodium
CHICK-PEA AND CORIANDER SOUP
Steps:
- Make cumin pita crouton-crisps:
- Preheat oven to 400°F.
- Cut pita halves into 1/3 inch strips and in a small bowl toss with oil until coated evenly. Add cumin and salt and toss until spices adhere.
- In a shallow baking pan spread pita strips in one layer and bake in middle of oven 3 minutes, or until crisp and golden. Crouton-crisps keep in an airtight container 2 weeks.
- Serve crouton-crisps in soups, salads, or as a snack. Makes about 2 cups.
- Make soup:
- In a 3 quart heavy saucepan cook onion in olive oil over moderate heat, stirring, until softened and golden brown. Add water, chick-peas, garlic, and salt and simmer, uncovered, 15 minutes. In a blender purée chick-pea mixture and coriander with lemon juice until smooth.
- Serve soup topped with pita crouton-crisps.
CHICKPEA CHILLI AND LIME SOUP
Make and share this Chickpea Chilli and Lime Soup recipe from Food.com.
Provided by paulaangel
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in pan add the onion then cook gently for 5-10 minutes until soft without browning.
- Add coriander stalks, cumin, chilli and garlic then stir for a couple of minutes.
- Add tomatoes cover then cook gently for 15 minutes until tomatoes have thickened.
- Add chickpeas and stock bring to boil cover and simmer for a further 20 minutes.
- Blend two thirds of the soup return to pan add lime zest lime juice and coriander leaves, season to taste.
Nutrition Facts : Calories 226.4, Fat 8.5, SaturatedFat 1.1, Sodium 310.5, Carbohydrate 33, Fiber 6.8, Sugar 5.2, Protein 7
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