Chickpea Soup with Spicy Pita Chips

Ingredients:

• 1/4 cup extra-virgin olive oil
• 2 stalks celery, chopped
• 2 carrots, cut into pieces
• 1 large onion, diced
• 2 x 425g cans of chickpeas, rinsed
• 1 can (425 g) chopped roasted tomatoes with green chilies
• 1 tbsp. l. ground cumin
• 1.5 tsp ground coriander
• 2 pitas without pockets
• Juice of half a lemon
• Chopped fresh cilantro, for sprinkling

Preparation:

1. Preheat oven to 190°C.
2. In a large Dutch oven or saucepan, heat 2 tablespoons of olive oil over medium-high heat. Add the celery, carrots, onion, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper. Cook, stirring occasionally, until the vegetables are softened, 7 minutes.
3. Add 6 cups of water, chickpeas, tomatoes, 2 teaspoons of cumin, 1 teaspoon of coriander, and 1/2 teaspoon of salt. Bring to a boil and simmer, stirring occasionally and lightly mashing the chickpeas with the back of a spoon, until the soup thickens slightly, about 20 minutes. Season with salt and pepper to taste.
4. Meanwhile, slice the pita bread thinly. Toss with the remaining 2 tablespoons olive oil, 1 teaspoon cumin, 0.5 teaspoon coriander, and 0.5 teaspoon salt. Arrange in a single layer on a baking sheet. Bake until golden brown and crisp, 8-10 minutes.
5. Before serving, add lemon juice to the soup. Sprinkle with cilantro and garnish with pita chips.