Creamy Chickpea Soup

[Ingredients]

• 250g frozen cooked chickpeas - defrosted

• 1tsp cumin seeds

• 1tsp coriander seeds

• 1tsp butter

• 1 to 2 clove peeled and crushed garlic

• 1tsp ground turmeric

• 1 sliced jalapeno pepper (from jar)

• 4 to 5 sprigs fresh coriander

• Zest and juice of 1/2 lemon

• 425ml vegetable stock made from Marigold bouillon powder

• 2tbsp creme fraiche

[Steps]

1. Heat a saucepan, add in cumin and coriander seeds. Dry roast them for 2mins and put into a mortar to crush.

2. Heat butter and garlic together over low heat in the pan. Add crushed seeds, turmeric and jalapeno.

3. Add chickpeas, coriander stalks - reserve leaves, lemon zest, stock and some seasoning. Simmer covered for 15mins.

4. Puree soup and stir in lemon juice and 1tbsp creme fraiche.

5. Serve in warmed soup bowls with 1tbsp creme fraiche swirl in and garnish with coriander leaves.

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