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Chickpea, Chili and Coriander Soup

Chickpea, Chili and Coriander Soup Recipe

  • 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans)
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon butter
  • 3 fresh green or red chilies, seeded and finely chopped
  • 6 large cloves garlic, minced or crushed
  • 1 teaspoon turmeric
  • juice and zest from 1 large lemon
  • handful of fresh coriander, stalks and leaves separated, leaves finely chopped
  • 1/4 cup crme frache or plain whole-fat yogurt
  • 1 teaspoon sea salt, or to taste
  • fresh ground black pepper
  • 1 green or red chili, seeded and cut into very thin strips
  • chopped fresh coriander leaves (see above)
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