Chickpea, Chilli and Coriander Soup
This has decidedly Mexican overtones.
It isn't too hot and spicy but the presence of the chilli does give it a nice kick, and the flavour and texture of chickpeas is perfect for soup.
First of all, drain the chickpeas in a colander, rinse them under the cold tap then place them in the saucepan with 2¾ pints (1.75 litres) of boiling unsalted water.
Then bring them up to simmering point, put a lid on and cook them very gently for about 1 hour or until the chickpeas are absolutely tender and squashy. While they're cooking, prepare the rest of the soup ingredients.
The coriander and cumin seeds should be dry roasted in a small pre-heated pan for 2-3 minutes, then crushed in a pestle and mortar. After that, melt the butter in the pan, add the crushed spices along with the chopped garlic and chillies and cook over a low heat for about 5 minutes. Now add the turmeric, stir and heat that gently before removing the pan from the heat.
Scatter with shredded chilli and coriander leaves as a garnish.
You can watch how to prepare chillies in the Cookery School Video on this page.