Chick-pea and coriander soup

1 Servings

Ingredients

Quantity Ingredient
2 cups Chopped onion; (about 2 medium)
1 tablespoon Olive oil
4 cups Water
1 can (19 ounce) chick-peas; rinsed and drained
2 larges Garlic cloves; chopped
½ teaspoon Salt; or to taste
½ cup Packed fresh coriander sprigs; washed well and spun dry
2 teaspoons Fresh lemon juice; or to taste
Cumin pita crouton-crisps
3 Mini pita loaves; (about 3 inches in diameter), halved crosswise
4 teaspoons Extra-virgin olive oil
1 teaspoon Ground cumin
½ teaspoon Salt

Directions

ACCOMPANIMENT

CUMIN PITA CROUTON-CRISPS

Can be prepared in 45 minutes or less.

Make cumin pita crouton-crisps: Preheat oven to 400°F.

Cut pita halves into ⅓ inch strips and in a small bowl toss with oil until coated evenly. Add cumin and salt and toss until spices adhere.

In a shallow baking pan spread pita strips in one layer and bake in middle of oven 3 minutes, or until crisp and golden. Crouton-crisps keep in an airtight container 2 weeks.

Serve crouton-crisps in soups, salads, or as a snack. Makes about 2 cups.

Make soup: In a 3 quart heavy saucepan cook onion in olive oil over moderate heat, stirring, until softened and golden brown. Add water, chick-peas, garlic, and salt and simmer, uncovered, 15 minutes. In a blender purée chick-pea mixture and coriander with lemon juice until smooth.

Serve soup topped with pita crouton-crisps.

Makes about 3⅔ cups, serving 2.

Gourmet January 1996

Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998

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