Chick-Pea and Coriander Soup Recipe

Chick-Pea and Coriander Soup Recipe

  • 2 cups chopped onion (about 2 medium)
  • 1 tablespoon olive oil
  • 4 cups water
  • a 19 ounce can chick-peas, rinsed and drained
  • 2 large garlic cloves, chopped
  • 1/2 teaspoon salt, or to taste
  • 1/2 cup packed fresh coriander sprigs, washed well and spun dry
  • 2 teaspoons fresh lemon juice, or to taste
  • Accompaniment: 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
  • 1/2 teaspoon salt
  1. Preheat oven to 400°F.
  2. Cut pita halves into 1/3 inch strips and in a small bowl toss with oil until coated evenly. Add cumin and salt and toss until spices adhere.
  3. 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.
  4. Serve crouton-crisps in soups, salads, or as a snack. Makes about 2 cups.
  5. 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.
  6. Serve soup topped with pita crouton-crisps.
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