Published on Clearspring Ltd. (http://www.clearspring.co.uk)
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 Organic Tunisian Extra Virgin Olive Oil [1] [1]
1 Lemon
A pinch of crushed coriander seeds
Fresh Coriander
Clearspring Traditional Sea Salt [2] [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.
Chef: 
Clearspring's own [3] [3]
Other Recipes By The Same Chef: 
Mango salsa [4] [4]

Sweetcorn, Mango and Red Pepper Salsa [4] [5]

;
Date and Prunes [5] [6]

Dates and Prunes Stuffed with Tamari Roasted Almonds [5] [7]

Inspired from the thirteen desserts of Provence, this simple and quick recipe is great for Christmas appetizers.

Makes about 20 dates and prunes

;
[6] [8]

Fennel, Carrot & Roasted Almonds Risotto [6] [9]

A rich and colourful risotto to appreciate all year round.

Serves 4

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Source URL: http://www.clearspring.co.uk/recipe/soups_starters/chickpea_and_coriander_soup