Chick-Pea and Coriander Soup

• 2 cups chopped onion (about 2 medium)
• 1 tablespoon olive oil
• 4 cups water
• a 19 ounce can chick-peas, rinsed and drained
• 2 large garlic cloves, chopped
• 1/2 teaspoon salt, or to taste
• 1/2 cup packed fresh coriander sprigs, washed well and spun dry
• 2 teaspoons fresh lemon juice, or to taste
• Accompaniment: cumin pita crouton-crisps
• 3 mini pita loaves (about 3 inches in diameter), halved crosswise
• 4 teaspoons extra-virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt

1. Preheat oven to 400F.
2. Cut pita halves into 1/3 inch strips and in a small bowl toss with oil until coated evenly.
3. Add cumin and salt and toss until spices adhere.
4. In a shallow baking pan spread pita strips in one layer and bake in middle of oven 3 minutes, or until crisp and golden.
5. Crouton-crisps keep in an airtight container 2 weeks.
6. Serve crouton-crisps in soups, salads, or as a snack.
7. Makes about 2 cups.
8. In a 3 quart heavy saucepan cook onion in olive oil over moderate heat, stirring, until softened and golden brown.
9. Add water, chick-peas, garlic, and salt and simmer, uncovered, 15 minutes.
10. In a blender puree chick-pea mixture and coriander with lemon juice until smooth.
11. Serve soup topped with pita crouton-crisps.

onion, olive oil, water, chickpeas, garlic, salt, coriander sprigs, lemon juice, accompaniment, pita loaves, extravirgin olive oil, ground cumin, salt

Taken from www.epicurious.com/recipes/food/views/chick-pea-and-coriander-soup-11413 (may not work)