Name: Chickpea soup with coriander & lime
Yield: 4
Ingredients: 75g butter , softened -; 2 tbsp chopped fresh coriander , plus extra to garnish -; finely grated zest and juice of 1 lime -; 1 tbsp sunflower oil -; 1 onion , finely chopped -; 1 red pepper , deseeded and finely chopped -; 2 garlic cloves , crushed -; 2 red chillies , deseeded and thinly sliced -; 1 tsp each ground coriander and cumin -; 2 x 410g cans chickpeas , drained and rinsed -; 1.2l vegetable stock -

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Ingredients for - Chickpea soup with coriander & lime

1. 75g butter , softened -

2. 2 tbsp chopped fresh coriander , plus extra to garnish -

3. finely grated zest and juice of 1 lime -

4. 1 tbsp sunflower oil -

5. 1 onion , finely chopped -

6. 1 red pepper , deseeded and finely chopped -

7. 2 garlic cloves , crushed -

8. 2 red chillies , deseeded and thinly sliced -

9. 1 tsp each ground coriander and cumin -

10. 2 x 410g cans chickpeas , drained and rinsed -

11. 1.2l vegetable stock -

How to cook deliciously - Chickpea soup with coriander & lime

1. Stage

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. Stage

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. Stage

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.