Name: Chickpea Chilli and Lime Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 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

Recipe by paulaangel

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Taken from Convent Garden A Soup For Every Day Book

Ready In:: 55mins
Serves:
Units:

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ingredients

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

directions

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.

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