Chickpea and Lemon Soup

Serves 4
Preparation time: 5 mins
Cooking time: 25 mins

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Ingredients:

 

• 2 tablespoons olive oil

• 15g/1oz butter

• 1 onion, chopped

• 1 medium-sized potato, peeled and cubed

• 400g can chickpeas, drained and rinsed

• 860ml/½ pints chicken stock

• Zest and juice of one lemon (maybe more, according to taste)

• Seasoning

 

 

To Garnish

 

• 2 tablespoons coriander or parsley, freshly chopped

• Za'atar

• Toasted Pumpkin Seeds

 

 


Method

 

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 lemons.
    

4. Adjust seasoning
    

5. Serve in warm soup bowls
    

6. Sprinkle with fresh coriander or parsley, or you could use Za'atar and Toasted Pumpkin Seeds.