Chickpea Soup with Spiced Pita Chips

1/4 cup extra-virgin olive oil
2 stalks celery, chopped
2 carrots, chopped,
1/2-2/3 large onion, chopped
Salt and Pepper
2 15oz cans of chickpeas, washed and rinsed
1 15oz can fire-roasted tomatoes with green chiles (undrained)
1 tablespoon ground cumin
1 1/2 tsp ground coriander (I left out)

Optional:
2 pocketless pitas
1. Preheat oven to 375.
2. Slice pitas into thin wedges.
3. Toss with 2 tbsp olive oil, 1 tsp cumin, 1/2 tsp coriander, and 1/2 tsp of salt.
4. Spread in a single layer on a baking sheet and bake 8-10 mins until golden and crisp.

Soup
1. Heat 2 tbsp olive oil in a large Dutch oven or pot over medium-high heat. Add celery, carrots, onion, salt/pepper. Cook until veggies are tender, 7 mins.
2. Add 6 cups of water, chickpeas, tomatoes, 2 tsp cumin (I used 1 tbsp), 1 tsp coriander. Bring to a simmer.
3. Cook until soup thickens slightly, about 20 mins. Slightly mash chickpeas while cooking, stir occasionally.
4. Stir lemon juice into soup before serving. Top with cilantro and pita chips

Cals: 441, serves 4 large servings