Chick-pea and cilantro soup

Yield: 2 servings

Measure Ingredient
2 cups Onion(s), chopped
About 2 medium
1 tablespoon Olive oil
4 cups Water
1 can (19oz) chick-peas
Rinsed and drained
3 Mini pita loaves
About 1" in diameter
Halved crosswise
2 larges Garlic clove(s), chopped
½ teaspoon Salt or to taste
½ cup Packed cilantro sprigs
Washed and spun dry
2 teaspoons Lemon juice
Or to taste
4 teaspoons Extra-virgin olive oil
1 teaspoon Ground cumin
½ teaspoon Salt


In a 3-quart heavy saucepan cook onion in oil over moderate heat, stirring, until softened and golden brown. Add water, chick-peas, garlic, and salt and simmer, uncovered, 15 min. In a blender puree chick-pea mixture and cilantro with lemon juice until smooth.

Serve topped with 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 min, or until crisp and golden.

Can be kept in an airtight container for up to 2 weeks.

Serve in soups, salads, or as a snack.

Makes about 2 cups.

Gourmet Magazine

January 1996

Submitted By DIANE LAZARUS On 12-27-95

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