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Lunch

Roast Chickpeas and Coriander Pesto

Mix up your soup with our tantalisingly tasty Soup Toppers!

This recipe is perfectly suited to our Sweet Potato & Chipotle Soup and will bring some extra spice and depth to your dish.

Difficulty Medium
Time 40 minutes
Serves 4

Ingredients

  • Roast Chickpeas

  • 1 can cooked chickpeas

    30ml oil

    Salt & pepper

    1 tsp smoked paprika

    1/2 tsp chipotle flakes

    20g chopped coriander

    1 lime

  • Coriander Pesto

  • 50g coriander

    50 g parsley

    1 clove garlic

    30g parmesan

    50g pine nuts

    1 lemon

    100ml oil

    Salt and pepper

  • Crème Fraîche
  • Smoked Paprika

Baxters Ingredients

Preparation

Roast Chickpeas

Open and drain the chickpeas

drizzle with oil, add paprika and chipotle, season and mix well to ensure evenly coated

Bake in oven at 170°C for 15 minutes until crisp and golden

Sprinkle over the coriander and lime juice

Coriander Pesto

Add garlic, coriander and parsley to a blender with a little of the oil

Blend until smooth

Add the pine nuts and Parmesan and pulse to break up but not until smooth

Add the rest of the oil, lemon juice and season

Blend to mix

To Serve

Pile up the chickpeas in the middle of the bowl of our Sweet Potato and Chipotle Soup.

Drizzle with Crème Fraîche and Coriander Pesto and finish with a sprinkle of Smoked Paprika.

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