Chickpea Soup with Spiced Pita Chips

• 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

1. Preheat the oven to 375 degrees F. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper.
3. Cook, stirring occasionally, until the vegetables are softened, 7 minutes.
4. Add 6 cups water, the chickpeas, tomatoes, 2 teaspoons cumin, 1 teaspoon coriander and 1/2 teaspoon salt.
5. 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.
6. Season with salt and pepper.
7. Meanwhile, slice the pitas into thin wedges.
8. Toss with the remaining 2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon coriander and 1/2 teaspoon salt.
9. Spread in a single layer on a baking sheet.
10. Bake until golden and crisp, 8 to 10 minutes.
11. Stir the lemon juice into the soup just before serving.
12. Top with cilantro and the pita chips.
13. Photograph by Charles Masters

extravirgin olive oil, stalks celery, carrots, onion, kosher salt, chickpeas, tomatoes, ground cumin, ground coriander, pitas, lemon, fresh cilantro

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chickpea-soup-with-spiced-pita-chips.html (may not work)