Chickpea Soup With Coriander Lime Recipes

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CHICKPEA SOUP WITH CORIANDER & LIME



Chickpea soup with coriander & lime image

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

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

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



Chick-Pea and Coriander Soup image

Categories     Soup/Stew     Herb     Onion     Quick & Easy     Chickpea     Winter     Gourmet

Yield Makes about 3 2/3 cups, serving 2

Number Of Ingredients 14

2 cups chopped onion (about 2 medium)
1 tablespoon olive oil
4 cups water
a 19 ounce can chick-peas, rinsed and drained
2 large garlic cloves, chopped
1/2 teaspoon salt, or to taste
1/2 cup packed fresh coriander sprigs, washed well and spun dry
2 teaspoons fresh lemon juice, or to taste
Accompaniment: cumin pita crouton-crisps
For cumin pita crouton-crisps:
3 mini pita loaves (about 3 inches in diameter), halved crosswise
4 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon salt

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



Chickpea Chilli and Lime Soup image

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

2 tablespoons oil
1 medium onion, diced
10 g fresh coriander, stalks and leaves separated and chopped
2 teaspoons ground cumin
2 red chilies, deseeded and chopped finely chopped
2 garlic cloves, crushed
1 (400 g) can chopped tomatoes
1 (400 g) can chickpeas, drained
800 ml vegetable stock
1/2 lime, zest and juice

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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