Chickpea Soup with Hummus
1 large onion, chopped
2 garlic cloves, crushed
1 tsp coriander seeds, crushed
2 x 400g/14oz cans chickpeas (garbanzos), drained and rinsed
900ml/1½ pints/3 ⅔ cups boiling vegetable stock
1 tsp ground turmeric
½ tsp ground cumin
4 tsp 0% fat Greek yogurt
4 tsp low-fat hummus
a pinch of chilli powder
salt and ground black pepper
1 Lightly spray a large pan with oil and gently cook the onion and garlic until softened. Add the coriander seeds and cook for 1 minute.
2 Add most of the drained chickpeas, reserving a few for the garnish. Pour in the boiling stock and bring to the boil. Reduce the heat to a simmer and stir in the turmeric and cumin. Cook gently, uncovered, for 15–20 minutes.
3 Purée the soup in batches in a food processor or blender until thick and smooth. Pour into a clean pan and heat through gently, seasoning to taste.
4 Serve the soup in bowls. Swirl in the yogurt and hummus and sprinkle with chilli powder and the reserved chickpeas.