| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
ACCOMPANIMENT CUMIN PITA CROUTON-CRISPS 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 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05, 1998
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