Rd's Chickpea and Coriander Soup Recipe

Looking for an easy RD's Chickpea and Coriander Soup recipe? Learn how to make RD's Chickpea and Coriander Soup using healthy ingredients.


Submitted by rockydog

Makes 4 servings



For a milder taste, parsley can be used instead of coriander.

Recipe Ingredients for RD's Chickpea and Coriander Soup

250 g chickpeas, cooked
5 cups low sodium chicken broth
1 small onion, choppped
40 g coriander, chopped
60 g pancetta
1 tbsp lemon juice (juice of 1/2 a lemon)
1 salt and pepper
1 tbsp olive oil
1 tbsp sunflower oil

Recipe Directions for RD's Chickpea and Coriander Soup

  1. Place chopped onion and coriander in blender for about 20 seconds until mixed.

  2. In a frying pan, gently dry fry the pancetta lardons until crispy. Drain any excess fat.

  3. Add the onion and corinader mixture and cook for a few more minutes.

  4. Add the chickpeas and chicken stock and bring to boil.

  5. Reduce heat and allow to simmer for about 20 minutes. Roughly mash chickpeas up with a fork.

  6. Add lemon juice and salt and pepper to taste

  7. Serve with warm foccacia bread

Categories

Beans, Soup, English

Nutrition Facts
Serving Size 415.7g
Amount Per Serving
Calories
274
Calories from Fat
133
% Daily Value*
Total Fat
14.8g
23%
Saturated Fat
3.0g
15%
Trans Fat
0.0g
Cholesterol
17mg
6%
Sodium
444mg
18%
Potassium
349mg
10%
Total Carbohydrates
21.0g
7%
Dietary Fiber
5.2g
21%
Sugars
3.9g
Protein
13.9g
Vitamin A 14% Vitamin C 11%
Calcium 4% Iron 15%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in cholesterol
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