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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


    • 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


    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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