• Level:Easy
• Total: 40 min

• Prep: 10 min
• Cook: 30 min

• Yield:4 servings
• Nutrition Info

Ingredients

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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

1. 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.
2. 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.
3. 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.
4. Stir the lemon juice into the soup just before serving. Top with cilantro and the pita chips.

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