CHICKPEA AND LEMON SOUP

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Serves 4

Preparation time: 5 mins

Cooking time: 25 mins

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Ingredients:

 

2 tbsp olive oil

15g/1oz butter

1 onion, chopped

1 medium-sized potato, peeled and cubed

400g can chickpeas, drained and rinsed

860ml/1½ pints chicken stock

Zest and juice of one lemon

2 tbsp coriander, freshly chopped

 

 

 

 

AND THIS IS WHAT YOU DO…………..

 

1. Heat the olive oil in a large saucepan and add the butter.When melted, add the onion and potato.Cook slowly, without colouring, for 15 minutes.
    

2. Add the chicken stock and chickpeas, season and continue to simmer until the potatoes are soft.
    

3. Whizz the soup in a blender until smooth and return to the rinsed out saucepan.Add the zest and juice of the lemon and re-heat gently.
    

4. Serve in warm soup bowls.Sprinkle with fresh coriander.