Chickpea soup with coriander & lime

• butter↗75g g

  softened

• chopped fresh coriander2 tbsp tbsp

  plus extra to garnish

• lime zest and juicefinely grated zest

  finely grated zest

• sunflower oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• red pepper↗1

  deseeded and finely chopped

• garlic cloves↗2

  crushed

• red chillies↗2

  deseeded and thinly sliced

• ground coriander1 tsp tsp

  and cumin

• canned chickpeas↗2 x 410g g

  drained and rinsed

• vegetable stock↗1.2l l

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.