Cold Chickpea and Arugula Soup
Cold Chickpea and Arugula Soup
Ingredients
- 1 tsp (5 ml) honey
- 1 tbsp (15 ml) olive oil
- 1 pita bread, 6 inches (15 cm) in diameter
- 2 tsp sesame seeds
- 1/2 tsp ground sumac, plus more for serving
- 2 pita breads, each 6 inches (15 cm) in diameter
- 4 cups (1 litre) vegetable or chicken broth, cold
- 2 tbsp (45 ml) olive oil, plus more for serving
- 2 tsp (10 ml) honey
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- 1 cup (25 g) arugula
- 1/4 cup (10 g) dill, finely chopped, plus more for serving
- 3 tbsp (45 ml) lemon juice
- 1 garlic clove, halved
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a small bowl, heat the honey in the microwave oven for a few seconds or until runny. Add the oil.
- Separate the pita bread in half and place on a non-stick or parchment paper-lined baking sheet with the outsides of the pita halves facing up. Using a pastry brush, cover the surface of the pita with the oil mixture. Sprinkle with the sesame seeds and sumac. Season with salt and pepper.
- Bake the pita for 10 minutes or until golden and crispy. Let cool on a wire rack. Break into pieces.
Cold Chickpea and Arugula Soup