Chickpea Chilli And Lime Soup - cooking recipe

Ingredients

2 tablespoons oil
1 medium onion, diced
10 g fresh coriander, stalks and leaves separated and chopped
2 teaspoons ground cumin
2 red chilies, deseeded and chopped finely chopped
2 garlic cloves, crushed
1 (400 g) can chopped tomatoes
1 (400 g) can chickpeas, drained
800 ml vegetable stock
1/2 lime, zest and juice

Preparation

Heat oil in pan add the onion then cook gently for 5-10 minutes until soft without browning.
Add coriander stalks, cumin, chilli and garlic then stir for a couple of minutes.
Add tomatoes cover then cook gently for 15 minutes until tomatoes have thickened.
Add chickpeas and stock bring to boil cover and simmer for a further 20 minutes.
Blend two thirds of the soup return to pan add lime zest lime juice and coriander leaves, season to taste.