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Ingredients
For the chilli and garlic pitta crisps
- 4 pitta bread, cut into wedges
- 50ml Olive oil
- 2 cloves Garlic, crushed or grated
- 1/2 red chilli, deseeded and chopped
- pinch sea salt
For the soup
Method
1. Preheat oven to 200C.2. For the chilli and garlic pitta crisps: Mix the pitta wedges in a bowl with the olive oil, garlic and chilli. Place on a baking tray in a single layer and sprinkle with sea salt. Bake for 7-8 minutes or until golden brown.
3. For the soup: heat the olive oil in a saucepan and add the celery, onion and some salt and pepper. Cook on a low heat with the lid on until soft but not coloured, for about 10 minutes.
4. Add the cumin and cook for another minute, then pour in the tomatoes and all their juices along with the sugar. Add the chickpeas and the stock and simmer for 5 minutes.
5. Once the simmering has taken place add the lemon juice and chopped coriander. Check the seasoning and season to taste. Serve in a bowl with the pitta crisps on the side.
Image credit: Rachel's Favourite Food for Friends
Published by Gill & Macmillan, Dublin
Comments & Ratings
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Latest Comment
View all comments (5)This is a lovely and tasty soup and the pitta chips were lovely
This is so good and so easy too. I recommencd watching the video and you will see that Rachel toasts some cuminn seeds first and then crushes them and adds them to the soup....delicious!I pureed half of it too to add some more substance.
quick and easy, next time will add garlic to the soup and be a bit heavier on the seasoning/spices. half pureed it as it was too thin, has the makings of a tasty soup.
how much cumin?
how much cumin do i need?