Chick-Pea and Coriander Soup

Preparation

1. Make cumin pita crouton-crisps:

   Step 1

   Preheat oven to 400°F.

   Step 2

   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.

   Step 3

   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.

2. Step 4

   Serve crouton-crisps in soups, salads, or as a snack. Makes about 2 cups.

3. Make soup:

   Step 5

   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.

4. Step 6

   Serve soup topped with pita crouton-crisps.