| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- Preheat the oven to 375 degrees F. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat. Add the celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 7 minutes.
- Add 6 cups water, the chickpeas, tomatoes, 2 teaspoons cumin, 1 teaspoon coriander and 1/2 teaspoon salt. 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. Season with salt and pepper.
- Meanwhile, slice the pitas into thin wedges. Toss with the remaining 2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon coriander and 1/2 teaspoon salt. Spread in a single layer on a baking sheet. Bake until golden and crisp, 8 to 10 minutes.
- Stir the lemon juice into the soup just before serving. Top with cilantro and the pita chips.
Nutrition Facts
| Calories | 441 calorie |
| Total Fat | 7 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 0 milligrams |
| Sodium | 1132 milligrams |
| Carbohydrates | 59 grams |
| Dietary Fiber | 13 grams |
| Protein | 15 grams |
Reviews
This was so flavorful and delicious! I substituted 4 cups chicken broth with 2 cups water. I also sautéed some butternut squash with the carrots, celery and onion and added spinach at the end for color and extra nutrition.
This was surprisingly really good. The green chiles from the canned tomatoes gave this a real nice kick. I, too, expected it to be a bit bland without the addition of chicken stock or veggie stock, but it had nice flavor. Loved those pita chips.
This was really yummy! I was worried about using so much water, but the broth actually had a nice flavor to it. Our family especially loved the spiced pita chips. I know this issue was supposed to be about being healthy, but next time I plan to double the pita chips because they were so good. 🙂
Love this soup! Flavors went really well together. I ended up making it twice in one week!
This was a decent soup. I wish that I had smashed more of the chickpeas to make the broth a little less watery. Make sure you add the lemon juice – that really brings the flavors together.