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Categories:
onion olive oil water chick peas garlic salt coriander sprigs lemon juice Accompaniment pita loaves extra-virgin olive oil ground cumin salt
Viewed: 61 - Published at: 4 years agoIngredients
- 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
Method
- Preheat oven to 400F.
- 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.
- 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.
- 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 puree chick-pea mixture and coriander with lemon juice until smooth.
- Serve soup topped with pita crouton-crisps.
