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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