Chick-Pea And Coriander Soup
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Chick-Pea And Coriander Soup
  Soups  
Last updated 6/12/2012 1:13:25 AM. Recipe ID 41843. Report a problem with this recipe.
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      Title: Chick-pea and coriander soup
 Categories: None
      Yield: 1 Servings
 
      2 c  Chopped onion; (about 2
           -medium)
      1 tb Olive oil
      4 c  Water
      1 cn (19 ounce) chick-peas;
           -rinsed and drained
      2 lg Garlic cloves; chopped
    1/2 ts Salt; or to taste
    1/2 c  Packed fresh coriander
           -sprigs; washed well and
           -spun dry
      2 ts Fresh lemon juice; or to
           -taste

MMMMM-----------------------ACCOMPANIMENT----------------------------
           Cumin pita crouton-crisps

MMMMM-----------------CUMIN PITA CROUTON-CRISPS----------------------
      3    Mini pita loaves; (about 3
           -inches in diameter), halved
           -crosswise
      4 ts Extra-virgin olive oil
      1 ts Ground cumin
    1/2 ts Salt
 
  Can be prepared in 45 minutes or less.
  
  Make cumin pita 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 minutes, or until crisp and golden. Crouton-crisps
  keep in an airtight container 2 weeks.
  
  Serve crouton-crisps 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,
  chick-peas, garlic, and salt and simmer, uncovered, 15 minutes. In a
  blender purée chick-pea mixture and coriander with lemon juice until
  smooth.
  
  Serve soup topped with pita crouton-crisps.
  
  Makes about 3 2/3 cups, serving 2.
  
  Gourmet January 1996
  




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Recipe ID 41843 (Apr 03, 2005)

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