Creamy Chickpea And Coriander Soup....

Creamy Chickpea And Coriander Soup....

Serves 4

293cals per portion
6.5g fat per portion of which 0.5g fat

Preparation time : 10 minutes
Cooking time: 35 minutes

Ingredients:

• Better than Butter FryLight
• 1 Large Spanish onion, chopped
• 3 Cloves garlic, chopped
• 2 x 400g Cans chickpeas, drained
• 50g Long grain rice
• ½ tsp Turmeric
• Good pinch cayenne pepper
• Grated rind and juice 1 lemon
• 1 litre vegetable stock
• 150g carton 0% fat Greek yoghurt
• Small handful chopped coriander

Method:

1. Warm a large saucepan, spray 12 times with FryLight, add the onion and cook over a medium heat for 5 minutes to soften.
2. Add the garlic and cook for 2 minutes, stirring.
3. Reserve a quarter of the chickpeas, add the rest to the pan with the rice, turmeric, cayenne, lemon zest and juice and the stock.
4. Bring to simmer then cover and cook for 25 minutes.
5. In two batches blend the soup with the yogurt until smooth, if wished the soup can be passed through a sieve if a smoother soup is preferred.
6. Return to the saucepan to re-heat gently.
7. Heat a small frying pan, spray 10 times with FryLight then add the reserved chickpeas and cook for 4-5 minutes until heated through and beginning to take on colour.
8. Stir the chopped coriander into the soup and serve with the re-heated chickpeas as a garnish.

Recipe and photo credit by- FryLight