Name: Chickpea Soup with Spiced Pita Chips
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 2 stalks celery, chopped; 2 carrots, chopped; 1 large onion, chopped; Kosher salt and freshly ground pepper; 2 15-ounce cans chickpeas, drained and rinsed; 1 15-ounce can diced fire-roasted tomatoes with green chiles; 1 tablespoon ground cumin; 1 1/2 teaspoons ground coriander; 2 pocketless pitas; Juice of 1/2 lemon; Chopped fresh cilantro, for topping

Directions

Preheat the oven to 375 degrees F. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat. Add the celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 7 minutes.
Add 6 cups water, the chickpeas, tomatoes, 2 teaspoons cumin, 1 teaspoon coriander and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally and slightly mashing the chickpeas with the back of a spoon, until the soup thickens slightly, about 20 minutes. Season with salt and pepper.
Meanwhile, slice the pitas into thin wedges. Toss with the remaining 2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon coriander and 1/2 teaspoon salt. Spread in a single layer on a baking sheet. Bake until golden and crisp, 8 to 10 minutes.
Stir the lemon juice into the soup just before serving. Top with cilantro and the pita chips.