<\/p>\n

1\/4 cup olive oil
\n2 celery stalks, chopped
\n2 carrots, chopped
\n1 large onion, chopped
\nsalt & black pepper, to taste
\n3 cups vegetable stock
\n2 15-oz cans chickpeas, drained and rinsed
\n1 15-oz can diced fire-roasted tomatoes
\n1 tablespoon ground cumin
\n1 garlic clove, minced
\n1 1\/2 teaspoons ground roasted coriander
\n2 pitas
\njuice of 1\/2 lemon
\nfresh cilantro, for topping<\/p>\n

Preheat the oven to 375 degrees F.<\/p>\n

Heat 2 tablespoons olive oil in a large pot over medium-high heat.\u00a0 Add the celery, carrots, onion, 1\/2 teaspoon salt and a dash of black pepper.\u00a0 Cook, stirring occasionally, until the vegetables are tender.\u00a0 About 7 minutes.\u00a0 Half way through the cooking time, add in the minced garlic.<\/p>\n

Add 3 cups water, 3 cups vegetable stock, chickpeas, tomatoes, 2 teaspoons cumin, 1 teaspoon coriander and 1\/2 teaspoon salt.\u00a0 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.\u00a0 Season with salt and pepper, to taste.<\/p>\n

Meanwhile, slick the pitas into thin wedges.\u00a0 Toss with the remaining 2 tablespoons olive oil, 1 teaspoon cumin and 1\/2 teaspoon coriander and 1\/2 teaspoon salt.\u00a0 Spread in a single layer on a baking sheet.\u00a0 Bake until crisp, about 8-10 minutes.<\/p>\n

Stir the lemon juice into the soup just before serving.\u00a0 Top with cilantro and the toasted pita chips.<\/p>\n

Serves 4<\/p>\n","protected":false},"excerpt":{"rendered":"

1\/4 cup olive oil 2 celery stalks, chopped 2 carrots, chopped 1 large onion, chopped salt & black pepper, to taste 3 cups vegetable stock 2 15-oz cans chickpeas, drained […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[3,54,31],"tags":[580,179],"class_list":["post-100000","post","type-post","status-publish","format-standard","hentry","category-recipes","category-soups-recipes","category-vegetarian","tag-chickpea","tag-soup","has_no_thumb"],"amp_enabled":true,"_links":{"self":[{"href":"http:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/posts\/100000"}],"collection":[{"href":"http:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/comments?post=100000"}],"version-history":[{"count":0,"href":"http:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/posts\/100000\/revisions"}],"wp:attachment":[{"href":"http:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/media?parent=100000"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/categories?post=100000"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/tags?post=100000"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}