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  • By Anaka
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    Chickpea and Coriander Soup

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    Chickpea and Coriander Soup

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

    • Total time: 30

    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 Lemon
      A pinch of crushed coriander seeds
      Fresh Coriander
      Clearspring Traditional Sea Salt, to taste
      Pepper

    Method

    1. 1. Dice the carrots and celery and chop the onion.
    2. 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. 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. 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.

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    3 stars