Mexican Chickpea Soup with Lime and Coriander Recipe
A light yet filling soup made with chickpeas, tomatoes, and aromatic spices, drizzled with fresh lime juice and sprinkled with coriander. In Mexico, similar soups are eaten on weekdays as a quick lunch, often with tortillas instead of bread. It tastes a bit like a cross between Italian minestrone and Mexican salsa – lots of vegetables, but with a distinct citrusy and spicy kick.
This soup combines the heartiness of chickpeas with bright Mexican-style flavors: lime, chili, and coriander. It’s simple to make from pantry staples, naturally gluten-free, and works both as a light lunch and a satisfying dinner with tortillas or bread.
Chef's tips
Toast the cumin briefly in a dry pan before adding it to the soup to bring out its aroma even more. If your stock is salty, add salt only at the end. For extra depth of flavor, lightly char the bell pepper skin over a gas flame or in a hot oven before dicing it into the soup.
How to serve
Serve the soup with warm tortillas cut into strips, toasted bread, or corn chips for crunch. Top with fresh coriander, lime wedges, diced avocado, or a spoonful of natural yogurt or sour cream. It also pairs well with a simple green salad or tomato salsa on the side.
Ingredients
- chickpeas - 480 g
- tomatoes - 400 g
- onion - 1 piece
- garlic - 3 cloves
- carrot - 1 piece
- celery stalks - 2 stalks
- vegetable stock - 1 l
- bell pepper - 1 piece
- chili pepper - 0.5 piece
- cumin - 1 teaspoon
- oregano - 1 teaspoon
- oil - 2 tablespoons
- lime - 1 piece
- coriander fresh, chopped - 2 tablespoons
- salt
- black pepper
Preparation
- Peel the onion and chop it into a small dice. Peel the carrot and cut into small cubes. Wash the celery and bell pepper and dice them. Finely chop the garlic and chili pepper.
- Heat the oil in a large pot over medium heat. Add the onion, carrot, and celery. Sauté for 5–7 minutes, stirring often, until the vegetables soften but do not brown.
- Add the garlic, chili, bell pepper, cumin, and oregano. Cook for another 1–2 minutes, until the spices become fragrant.
- Add the drained and rinsed chickpeas, pour in the canned tomatoes and the stock. Stir and bring to a boil.
- Reduce the heat to low, cover the pot, and cook for 20 minutes, until the vegetables are tender and the flavor is pronounced.
- Season the soup with salt and pepper. Squeeze the juice of half a lime into the pot, taste, and add more lime juice if needed.
- Serve the hot soup sprinkled with chopped fresh coriander. You can serve it with pieces of tortilla or a slice of toasted bread.
Storage
Zupę przechowuj w szczelnym pojemniku. Przy podgrzewaniu dodaj odrobinę wody lub bulionu, bo gęstnieje. Po rozmrożeniu nie zamrażaj ponownie.
