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Preparation time
25 minutes
Total time:
2 hours 35 minutes
Serves
4
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Ingredients
Toasted Pita
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1 tsp (5 ml) honey
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1 tbsp (15 ml) olive oil
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1 pita bread, 6 inches (15 cm) in diameter
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2 tsp sesame seeds
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1/2 tsp ground sumac, plus more for serving
Soup
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2 pita breads, each 6 inches (15 cm) in diameter
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4 cups (1 litre) vegetable or chicken broth, cold
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2 tbsp (45 ml) olive oil, plus more for serving
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2 tsp (10 ml) honey
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1 can (19 oz/540 ml) chickpeas, rinsed and drained
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1 cup (25 g) arugula
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1/4 cup (10 g) dill, finely chopped, plus more for serving
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3 tbsp (45 ml) lemon juice
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1 garlic clove, halved
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Directions
Toasted Pita
- 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.
Soup
- Tear the 2 pita breads into small pieces.
- In a blender, combine the broth, oil and honey. Add the remaining ingredients and the small pieces of untoasted pita. Season with salt and pepper. Purée until smooth. Refrigerate for 2 hours. Place 4 bowls in the refrigerator.
- When ready to serve, divide the soup among the cold bowls. Top with the toasted pita pieces. Drizzle with olive oil. Sprinkle with sumac and dill fronds.
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