Chick-pea And Cilantro Soup Recipe

Chick-pea And Cilantro Soup Recipe

Yield: 2 servings
Recipe by luhu.jp

Ingredients:
2 cup: Onion, (s), chopped
2 large: Garlic clove, (s), chopped
About 2 medium,
1/2 tsp: Salt or to taste,
1 tbsp: Olive oil,
1/2 cup: Packed cilantro sprigs,
4 cup: Water,
Washed and spun dry,
1 can: , (19oz) chick-peas
2 tsp: Lemon juice,
Rinsed and drained,
Or to taste,

CROUTON-CRISPS
3 Mini: pita loaves,
4 tsp: Extra-virgin olive oil,
About 1" in diameter,
1 tsp: Ground cumin,
Halved crosswise,
1/2 tsp: Salt,

Directions:
In a 3-quart heavy saucepan cook onion in oil over moderate heat,
stirring, until softened and golden brown. Add water, chick-peas,
garlic, and salt and simmer, uncovered, 15 min. In a blender puree
chick-pea mixture and cilantro with lemon juice until smooth.

Serve topped with cumin pita crouton-crisps.

Crouton-Crisps:

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 min, or until crisp and golden.

Can be kept in an airtight container for up to 2 weeks.

Serve in soups, salads, or as a snack.

Makes about 2 cups.

Gourmet Magazine
January 1996
Submitted By DIANE LAZARUS On 12-27-95


Source from luhu.jp

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