Chick-Pea And Coriander Soup
Serves: 2
Fredy Murphy
1 January 1970
Based on User reviews:
60
Spice
48
Sweetness
53
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Olive Oil4 cups
Water2 large
Garlic Cloves (chopped)1 tsp
Salt4 tsps
Extra-Virgin Olive Oil1 tsp
Ground CuminDirections:
1
Make cumin pita crouton-crisps: 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
3
Add cumin and salt and toss until spices adhere
4
In a shallow baking pan spread pita strips in one layer and bake in middle of oven 3 minutes, or until crisp and golden
5
Crouton-crisps keep in an airtight container 2 weeks
6
Preheat oven to 400°F
7
Cut pita halves into 1/3 inch strips and in a small bowl toss with oil until coated evenly
8
Add cumin and salt and toss until spices adhere
9
In a shallow baking pan spread pita strips in one layer and bake in middle of oven 3 minutes, or until crisp and golden
10
Crouton-crisps keep in an airtight container 2 weeks
11
Serve crouton-crisps in soups, salads, or as a snack
12
Makes about 2 cups
13
Serve crouton-crisps in soups, salads, or as a snack
14
Makes about 2 cups
15
Make soup: In a 3 quart heavy saucepan cook onion in olive oil over moderate heat, stirring, until softened and golden brown
16
Add water, chick-peas, garlic, and salt and simmer, uncovered, 15 minutes
17
In a blender purée chick-pea mixture and coriander with lemon juice until smooth
18
In a 3 quart heavy saucepan cook onion in olive oil over moderate heat, stirring, until softened and golden brown
19
Add water, chick-peas, garlic, and salt and simmer, uncovered, 15 minutes
20
In a blender purée chick-pea mixture and coriander with lemon juice until smooth
21
Serve soup topped with pita crouton-crisps
22
Serve soup topped with pita crouton-crisps