| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | c | Chopped onion, about 2 |
| medium | ||
| 1 | T | Olive oil |
| 4 | c | Water |
| 1 | 19 ounce chick-peas | |
| rinsed and drained | ||
| 2 | Garlic cloves, chopped | |
| 1/2 | t | Salt, or to taste |
| 1/2 | c | Packed fresh coriander |
| sprigs washed well and | ||
| spun dry | ||
| 2 | t | Fresh lemon juice, or to |
| taste | ||
| Cumin pita crouton-crisps | ||
| 3 | Mini pita loaves, about 3 | |
| inches in diameter | ||
| halved | ||
| crosswise | ||
| 4 | t | Extra-virgin olive oil |
| 1 | t | Ground cumin |
| 1/2 | t | Salt |
INSTRUCTIONS
1998 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,
A Message from our Provider:
“Do you only BELIEVE in God? How about loving him!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1239
Calories From Fat: 529
Total Fat: 62.2g
Cholesterol: 0mg
Sodium: 5814.3mg
Potassium: 3785.7mg
Carbohydrates: 215.1g
Fiber: 116.6g
Sugar: 45.4g
Protein: 42.6g