Curried flatbread
A spicy naan bread - a great side dish for an Indian meal - dry-fried in just five minutes
Chickpea soup with coriander & lime
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 75g buttersoftened
- 2 tbsp chopped fresh corianderplus extra to garnish
- finely grated zest and juice of 1 lime
- 1 tbsp sunflower oil
- 1 onionfinely chopped
- 1 red pepperdeseeded and finely chopped
- 2 garlic clovescrushed
- 2 red chilliesdeseeded and thinly sliced
- 1 tsp each ground corianderand cumin
- 2 x 410g cans chickpeasdrained and rinsed
- 1.2l vegetable stock
Nutrition: per serving
- kcal450
- fat26g
- saturates10g
- carbs39g
- sugars0g
- fibre10g
- protein18g
- salt2.52g
Method
step 1
Cream together the butter, fresh coriander, lime zest and seasoning. Spoon onto greaseproof paper and roll up into a sausage shape. Place in the freezer.
step 2
Heat oil in a pan, then fry onion for 2-3 mins until softened. Add pepper, garlic and 1 chilli. Cook for 2-3 mins, stirring, then add ground coriander and cumin and cook for a further min.
step 3
Stir in chickpeas and stock. Bring to the boil, then simmer, uncovered, for 15 mins. Whizz with a hand blender until smooth. Return to the pan to heat through. Stir in the lime juice, then season. Serve topped with a slice of the butter, remaining chilli and fresh coriander. Serve with warm pitta bread.
