Chickpea and Coriander Soup

The lemon juice in this hearty soup gives it a light and refreshing finish.

Serves 4

Ingredients

250g cooked chickpeas
2 carrots
4 celery sticks
1 onion
1 garlic clove
4 tbsp Clearspring Extra Virgin Olive Oil [1]
1 Lemon
A pinch of crushed coriander seeds
Fresh Coriander
Clearspring Traditional Sea Salt [2], to taste
Pepper

Method

1. Dice the carrots and celery and chop the onion.
2. Heat the oil in a pan and add the vegetables, salt, pepper and coriander seeds and a whole clove of garlic with the skin on.
3. Sauté for a few minutes and then cover with water and cook on a slow heat for 30 minute, add the cooked chickpeas and simmer for a further 10 minutes.
4. Remove the garlic skin and serve the soup in individual bowls with freshly squeezed lemon juice, a tablespoon of olive oil and chopped fresh coriander leaves.