Chickpea Soup With Coriander Lime Recipes

CHICKPEA SOUP WITH CORIANDER & LIME

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.

HARIRA (CHICKPEA, LAMB AND CORIANDER SOUP)

Steps:

• Heat the oil in a large heavy-bottomed saucepan or stockpot. Add the onion and garlic and cook for 5 minutes, or until softened.
• Add the meat in batches, and cook over high heat until the meat is browned on all sides. Return all the meat to the pan.
• Add the spices and bay leaf to the pan and cook until fragrant. Add the tomato paste and cook for about 2 minutes, stirring constantly.
• Add the stock to the pan, stir well and bring to a boil.
• Add the chickpeas, tomato and chopped coriander to the pan. Stir, then bring to a boil. Reduce heat and simmer for 2 hours, or until the meat is tender. Stir occasionally. Season to taste with salt and pepper.
• Serve garnished with coriander leaves and small black olives.

CHICKPEA CHILLI AND LIME SOUP

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.