Step 1

Make the crispy pita bread.  Cut the pieces of pita bread into thin strips and then cut those into thirds.  You just want some bite sized thin pieces of pita bread.  Heat a large pan over medium heat and drizzle in olive oil.  Add in the pita bread and toss until it’s coated with oil.  Cook pita bread for a couple of minutes and then drizzle in the tamari, or soy sauce.  Mix together and cook until pita bread is browned and crispy.  Set aside until ready to use.

Step 2

Heat a large pot over medium heat and drizzle in a couple teaspoons of olive oil.  Add in the onions and a pinch of salt.  Cook onions until starting to soften, about 2 minutes and then add in the garlic.  Mix together and cook for another minute.

Step 3

Next, add in the drained chickpeas, cumin, paprika, dried coriander, dried parsley, salt and pepper.  Mix everything together well and let cook for 1-2 minutes.  Add in the broth, mix, and bring soup to a boil.  Let boil for 2-3 minutes.

Step 4

Remove from heat and carefully add soup mixture to a blender or food processor.  Turn on low and slowly turn up the speed until you reach high.  Blend soup until smooth and creamy, 1-2 minutes.  You can add in extra broth if the soup seems too thick while blending.  You can also blend in two batches if needed.

Step 5

Remove the lid and add in the fresh parsley and cilantro, 1 small clove garlic, lemon juice and tahini.  Blend soup again for about 30 seconds until ingredients are incorporated into the soup, but it’s ok if you can still see little specks of the fresh herbs, if desired.

Step 6

Pour the soup back into the pot and cook until heated through.  Serve and top with a drizzle of fresh tahini , lemon juice and fresh herbs and a few pieces of fried pita bread.  Enjoy for lunch or dinner.