Chick-Pea and Coriander Soup Recipe

Name: Chick-Pea and Coriander Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped onion (about 2 medium); 1 tablespoon olive oil; 4 cups water; a 19 ounce can chick-peas, rinsed and drained; 2 large garlic cloves, chopped; 1/2 teaspoon salt, or to taste; 1/2 cup packed fresh coriander sprigs, washed well and spun dry; 2 teaspoons fresh lemon juice, or to taste; Accompaniment: cumin pita crouton-crisps; 3 mini pita loaves (about 3 inches in diameter), halved crosswise; 4 teaspoons extra-virgin olive oil; 1 teaspoon ground cumin; 1/2 teaspoon salt

Servings: persons

2 cups chopped onion (about 2 medium)
1 tablespoon olive oil
4 cups water
a 19 ounce can chick-peas, rinsed and drained
2 large garlic cloves, chopped
1/2 teaspoon salt, or to taste
1/2 cup packed fresh coriander sprigs, washed well and spun dry
2 teaspoons fresh lemon juice, or to taste
Accompaniment: cumin pita crouton-crisps
3 mini pita loaves (about 3 inches in diameter), halved crosswise
4 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon salt

1
Preheat oven to 400F.
2
Cut pita halves into 1/3 inch strips and in a small bowl toss with oil until coated evenly.
3
Add cumin and salt and toss until spices adhere.
4
In a shallow baking pan spread pita strips in one layer and bake in middle of oven 3 minutes, or until crisp and golden.
5
Crouton-crisps keep in an airtight container 2 weeks.
6
Serve crouton-crisps in soups, salads, or as a snack.
7
In a 3 quart heavy saucepan cook onion in olive oil over moderate heat, stirring, until softened and golden brown.
8
Add water, chick-peas, garlic, and salt and simmer, uncovered, 15 minutes.
9
In a blender puree chick-pea mixture and coriander with lemon juice until smooth.
10
Serve soup topped with pita crouton-crisps.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups chopped onion (about 2 medium), 1 tablespoon olive oil, 4 cups water, a 19 ounce can chick-peas, rinsed and drained, and more.

Yes, Chick-Pea and Coriander Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chick-Pea and Coriander Soup

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