Chickpea Soup with Spiced Pita Chips

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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.

  • Photograph by Charles Masters


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