Chick-pea and cilantro soup
2 servings
Ingredients
| Quantity | 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 |
Directions
CROUTON-CRISPS
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.
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