Chickpea and coriander soupby Josh Fraser |
| Preperation time: 20 mins Cooking time: 20 mins Serves: 4 |
| Recipe Ingredients |
| 600g canned chickpeas, drained; 1 tbsp ground coriander; 1 onion, sliced; 1 large potato, peeled and diced; 750ml vegetable stock; juice of half a lemon; 2 tbsp olive oil; 4 tbsp natural yogurt; 15g roughly chopped fresh coriander. |
| Recipe Method |
| In a pan heat the oil and gently cook the onion
until soft. Add the ground coriander and cook for a further minute.
Add the potato and stock. Bring to the boil. Cover and simmer for
12 minutes until the potato is cooked. Add the chickpeas, then transfer to a blender and blend until smooth (may have to do this in batches). Add the lemon juice and season. Return to the pan and heat through. Serve the soup with the natural yogurt swirled on top and garnished with the fresh coriander. |
| More recipes: |
| leek and potato
soup mixed bean pate Red onion and bean risotto apple and carrot soup Crab and chilli linguine |
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