In this cold soup, chickpeas and arugula are pureed in a broth, with herbs and pieces of pita bread to bind it all together. It can be cooked up to two days in advance, and you need at least two hours to cool and allow the flavors to develop before serving. The only heat needed is that of the oven, just long enough to toast the sesame and sumac pita bread served as a garnish.
Ingredients
Pita filling
5 ml (1 tsp) honey
15 ml (1 tbsp) olive oil
1 pita bread, 15 cm (6 in) in diameter
10 ml (2 tsp) sesame seeds
2.5 ml (1/2 tsp) ground sumac, plus more for serving
Soup
2 pita breads, 15 cm (6 in) in diameter
1 liter (4 cups) vegetable or chicken broth, cold
45 ml (3 tbsp.) olive oil, plus more for serving
10 ml (2 tsp) honey
1 can (540 ml (19 oz)) chickpeas, rinsed and drained
25 g (1 cup) arugula
10 g (1/4 cup) chopped dill, plus more for serving
45 ml (3 tbsp.) lemon juice
1 clove of garlic, cut in half
Preparation
Pita filling
Place the grill at the center of the oven. Preheat the oven to 180°C (350°F).
In a small bowl, heat the honey in the microwave for a few seconds, until it is liquid. Incorporate the oil.
Divide the pita bread in half and place it on a non-stick or parchment-lined baking sheet, exterior side up. Using a brush, brush the surface of the bread with the oil mixture. Sprinkle with sesame seeds and sumac. Salt and pepper.
Bake for 10 minutes or until bread is golden and crisp. Leave to cool on a rack. Crush the bread.
Soup
Tear the pita breads into small pieces.
In the container of a blender, pour the broth, oil and honey. Add the rest of the ingredients and the pita pieces. Salt and pepper. Reduce to a smooth puree. Refrigerate 2 hours. Place 4 bowls in the refrigerator.
Divide the soup among the cooled bowls. Garnish with crushed pita. Drizzle with olive oil. Sprinkle with sumac and garnish with dill sprigs.
