There are many incredible little shops near my home where I can buy all kinds of Middle Eastern foods. It’s always a treat to browse the aisles of five-gallon buckets filled with every olive and pickle combination imaginable. On the shelves sit rows of brightly-colored spices and specialties like pomegranate syrup and rose petal jam. The bakery area displays fresh pita breads and sheet pans of honey-glazed baklava dusted with ground pistachios. Everything looks so irresistible that I end up staggering out the door with at least a dozen grocery bags. These shopping expeditions are what inspired me to combine Middle Eastern ingredients in a soup. The tahini from one of these stores is worth the splurge, as the flavor is incomparable. The fresh lemon and concentrated sesame of the tahini complement the nubby chickpeas. 

Homemade toasted pita chips go well with this soup. Though crispy pita chips have recently become a packaged snack food phenomenon, I still think it’s worth the effort to bake your own. This recipe turns out chips that taste crunchy, salty, and garlicky all at the same time—even when made from day-old pita bread. They are simple to prepare, and take just minutes to bake. I always have to hide them from Paul because he will eat them all before I can serve them. The chips and soup both go well with the Israeli chopped salad and make great dipping crackers for hummus.

Ingredients:

Homemade Toasted Pita Chips
8 whole pita bread rounds
2/3 cup extra-virgin olive oil
3 teaspoons garlic powder
3 teaspoons dried, or 1 tablespoon chopped fresh, oregano
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2/3 cup freshly grated Parmesan cheese
Soup
1 pound dried chickpeas
3 tablespoons olive oil
1 large Spanish onion, peeled and diced
2 carrots, peeled and sliced
3 ribs celery, diced
5 whole cloves garlic, peeled
3 quarts vegetable or chicken stock
Juice and zest of 2 lemons
1/4 cup tahini (sesame) paste
1 teaspoon dried mint leaves
1 teaspoon crushed red pepper flakes
1 teaspoon ground coriander
1 can (16 ounces) chickpeas, drained and rinsed
1 bunch scallions, minced
Kosher salt and freshly ground black pepper, to taste

Directions:

For the pita chips: Preheat the oven to 375°F. Using a sharp knife or carefully pulling with your hands, split each pita round in half horizontally, so you end up with two flat circles. Cut each circle into six triangles. Line two baking sheets with foil. Place the pita triangles on top, inside facing up. Using a pastry brush, brush the inside surface of each piece with olive oil. Sprinkle each with garlic powder, oregano, salt, pepper, and cheese. Bake for 8 to 10 minutes, or until lightly brown and crispy. Serve warm, or let cool and store in a resealable plastic bag. Makes 10 to 12 servings.

For the soup: Place the dried chickpeas in a deep bowl and add water to cover by 2 inches. Place in the refrigerator and soak overnight. Drain before using.

Heat a stockpot over medium-high heat. Add the olive oil, onion, carrots, celery, and garlic. Sauté for 10 minutes. Add the soaked chickpeas and stock. Bring to a boil. Reduce the heat to medium and simmer until the chickpeas are soft and tender, 1 to 1^1/4 hours. Add the lemon juice, lemon zest, tahini, mint, red pepper flakes, and coriander. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Add the canned chickpeas, scallions, salt, and pepper. Stir to combine.

Makes 10 to 12 servings.