Recipe - Chick-Pea And Coriander Soup

2 cup Chopped onion; (about 2
medium)
1 tablespoon Olive oil
4 cup Water
1 cn (19 ounce) chickpeas;
rinsed and drained
2 lg Garlic cloves; chopped
One half teaspoon Salt; or to taste
One half cup Packed fresh coriander
sprigs; washed well and
spun dry
2 teaspoon Fresh lemon juice; or to
taste

ACCOMPANIMENT
Cumin pita croutoncrisps

CUMIN PITA CROUTONCRISPS
3 Mini pita loaves; (about 3
inches in diameter), halved
crosswise
4 teaspoon Extravirgin olive oil
1 teaspoon Ground cumin
One half teaspoon Salt

Can be prepared in 45 minutes or less.

Make cumin pita croutoncrisps: Preheat oven to 400°F.

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. Croutoncrisps keep in an
airtight container 2 weeks.

Serve croutoncrisps in soups, salads, or as a snack. Makes about 2 cups.

Make soup: In a 3 quart heavy saucepan cook onion in olive oil over
moderate heat, stirring, until softened and golden brown. Add water,
chickpeas, garlic, and salt and simmer, uncovered, 15 minutes. In a
blender purée chickpea mixture and coriander with lemon juice until
smooth.

Serve soup topped with pita croutoncrisps.

Makes about 3 2/3 cups, serving 2.

Gourmet January 1996

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 05, 1998